Fish Stock For Bouillabaisse
Published August 6, 2002
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup olive oil
2 large onions, peeled and minced
2 leeks (white part only), minced
4 cloves garlic, peeled and crushed
3 pounds small to medium fish heads (gills removed) and bones
6 to 8 ripe plum tomatoes, quartered
Peel of 1 orange, cut in strips
1 celery stalk, cut in pieces
2 sprigs fresh thyme
3 bay leaves
¼ to ½ teaspoon cayenne pepper
2 teaspoons pastis (Ricard or Pernod)
Salt and freshly ground black pepper
4 quarts boiling water
Nutritional analysis per serving
1 milligram cholesterol; 3 calories; 22 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large heavy-bottomed stockpot over medium heat, and heat olive oil. Add onions and leeks. Sauté gently until softened but not colored, about 10 minutes. Add garlic, and continue to cook until onions and leeks are very soft and breaking apart, another 5 to 10 minutes. Put 4 quarts water in a large pot, and bring to a boil.
- Step 2
Meanwhile, add fish to onion mixture, raise heat to high, and stir vigorously until pieces begin to fall apart, 7 to 10 minutes. Add tomatoes, orange peel, celery, thyme, bay leaves, cayenne and pastis. Season with salt and pepper to taste. Reduce heat to medium, and sauté for 10 minutes.
- Step 3
Add boiling water; simmer 25 minutes.
- Step 4
Working in small batches, pass mixture through a food mill or strainer. Press fish scraps and vegetables through with the aid of the fish broth to ease flow. Allow to cool. Store refrigerated or frozen.
Private Notes
Comments
I only used 2Q of water to concentrate flavor and for ease of storage. I prob added 1Q more liquid when making the bouillabaise, Great base for any seafood soup. Food mill is better than strainer for getting all thise tasty fish bits in your broth.
Add fresh fennel. Don’t add the Pernod until just before serving the finished soup or stew.
Using a blender instead of a food mill, in small batches, is less Provençal stock and more fish soup, but it can be adjusted as you go and produces a stock of any thickness.
I only used 2Q of water to concentrate flavor and for ease of storage. I prob added 1Q more liquid when making the bouillabaise, Great base for any seafood soup. Food mill is better than strainer for getting all thise tasty fish bits in your broth.