Fish stock

Fish stock - Russian Soup Recipe

How to Cook & Prepare Fish stock:

500-600 g fish 1 onion
2-2 ½ litres water 1 parsley root

Use either small white fish (zander, bass, etc.) or red fish (sturgeon, sevruga, beluga, salmon, etc.). White fish stock is made as follows;

Clean and trim the fish. Place the whole fish and trimmings in a saucepan and cover with cold water. Boil gently for 25-30 minutes. Remove the fish. Cook the head and other trimmings for another 15-20 minutes. The fish meat may be served in the fish soup or as the main course. Fish stock may be made of trimmings or small fish. Use the fish fillet for the main course. Chop up the bones, remove the gills from the head, add the fins ad tail; wash thoroughly, pour over cold water or cold spiced liquor (see below). Add the greens and parsley root, celery, onion, carrot, bay leaf and peppercorns. Bring to the boil and skim. Turn down the heat and boil gently for about one hour removing the scum and fat from time to time. Should the scum settle to the bottom of the pot, add one cupful of cold water; most of the scum will then rise to the top and the stock will become clear.

If the fish stock is allowed to boil rapidly or too long, it will not be clear and acquire a fatty taste and unpleasant flavour.

When the fish has a specific undesirable smell and taste, cook it in spiced stock and add pickled cucumber brine (200-800 g per litre of water) or the peelings of pickled cucumbers; this will reduce the “fishy” smell and taste. Instead of brine a little vinegar may be used. In this case the fish flesh acquires a pleasant colour.

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