Fish stock

Fish stock is a liquid made by simmering fish bones, vegetables, and seasonings in water. It is a savoury ingredient that adds depth of flavour to various dishes. Fish stock is derived from fish, making it a popular choice for enhancing the taste of seafood-based recipes.

To make fish stock, fish bones and trimmings are combined with water and slowly simmered to extract the flavours and nutrients. Vegetables like onions, carrots, and celery are often added for extra taste. The mixture is then strained to create the clear, flavourful liquid known as fish stock. This process results in a rich and aromatic base that can be used in soups, sauces, stews, risottos, and more.

Fish stock is commonly used in cooking to enhance the flavour of seafood dishes like paella, bouillabaisse, and clam chowder. It adds a pleasant depth of taste and aroma that complements the natural flavours of fish and shellfish. Fish stock can also be used to create a delicious poaching liquid for cooking delicate seafood like shrimp or white fish. Additionally, it can be a key ingredient in sauces and gravies to give them a savoury boost.

Foods in the CalorieStar database containing Fish stock