Stocks
A stock is the liquid resulting from the cooking of bones, vegetables and herbs so as to extract their flavours, nutrients and salts. Stock is the foundation of many kitchen preparations including soups, sauces, stews and fish and rice dishes. The importance of good-quality stock cannot be underestimated, particularly in European traditional cookery. The two main kinds of stock are white stock and brown stock, the name being determined by the type of bones used, e.g. white veal stock made from veal bones for making a veloute and brown beef stock made from beef bones coloured in the oven for making a brown sauce. The vegetable flavourings used in the making of stocks and sauces can consist of large trimmings and end-pieces left from other uses.
The secret of stocks is slow gentle simmering.
If the liquid is the slightest bit greasy, vigorous boiling will produce a murky, fatty-tasting stock. Skimming, especially for meat stocks, is vital too as fat and scum rise to the surface they should be lifted off with a perforated spoon, perhaps every 10 or 15 minutes.
Vegetables and bones should be evenly well browned not burned to make good brown stock.
Basic Fish Stock recipe
information
A simple fish stock which can be used for poaching. Make sure the fish trimmings are free of gills, which can bitter the taste somewhat.
ingredients
fish bones and trimmings
1 tsp (5 ml) salt
1 small onion, sliced
2 celery sticks, sliced
4 white peppercorns
1 bouquet garni
method
1. Break up any bones and wash the fish trimmings, if used.
2. Put the bones, trimmings or heads in a saucepan and cover with 1 litre (1 3/4 pints) cold water. Add the salt.
3. Bring the liquid to the boil and add the vegetables, peppercorns and bouquet garni.
4. Lower the heat, cover and simmer gently for 30 - 40 minutes. Do not cook the stock for longer than 40 minutes or it may develop a bitter taste.
5. Strain the stock through a fine sieve into a clean saucepan or measuring jug and use as required.
Beef stock recipe
information
For broths and meat and vegetable soups. Also used in casseroles and stews, etc. Ask the butcher to chop the bones in easy-to-handle pieces
ingredients
Approx. 3/4 - 1 kg (1 1/2 - 2 lb) marrow and shin bones
Salt
1 onion, peeled and quartered
2 carrots, peeled and chopped
1 bouquet garni
6 black peppercorns
method
1. Put the bones in a large saucepan. Cover with water (about 2 1/2 quarts) and add 1/4 teaspoon salt for each quart of water.
2. Bring to the boil, skimming off any scum with a slotted spoon. Half cover with a lid and simmer gently for 2 hours, skimming occasionally.
3. Add the vegetables, bouquet garni and peppercorns and continue simmering a further 1 1/2 to 2 hours, adding more water if the level drops below that of the bones.
4. Remove from the heat and strain. Leave to cool, then skim off fat with a spoon or absorbent kitchen paper. Use immediately or keep in the refrigerator.
NOTE: homemade stock deteriorates quickly; therefore, it should not be kept for any length of time - a maximum of three days in the refrigerator. However, stock does freeze and will keep for about two months if stored in the freezer.
White stock
Use for delicately flavoured and pale-coloured soups. Make as for Beef Stock, substituting blanched veal bones for the marrow and shin bones.
Chicken stock
Make as for Beef Stock, substituting a whole chicken carcass for the bones. After straining stock, pick over the carcass and remove any meat still on the bones. Add to the stock. Duck and Turkey Stock can be made in the same way.
Ham stock
Make as for Beef Stock, substituting a ham (knuckle or shank) bone for the marrow and shin bones.
Bouillon a la Nage recipe
information
Bouillon a la Nage is a fish stock used to moisten small lobsters, crayfish and prawns.
ingredients
1 1/2 lb (700 g) fish bones and trimmings
1 onion, peeled and chopped
1 celery stick, sliced
1 carrot, peeled and chopped
1 pint (600 ml) cold water
6 peppercorns
2 cloves
1 bouquet garni
1.25 ml (1/4 tsp) sea salt
method
1. Wash and dry the fish trimmings and place in a large saucepan.
2. Add the vegetables, water, peppercorns, cloves, bouquet garni and salt.
3. Bring slowly to the boil; skim if necessary. Cover and simmer gently for 30 minutes.
4. Strain the stock through a fine sieve into a clean bowl and return to the heat.
5. Bring to the boil and boil hard for 10 minutes or until reduced by about half.
6. Cool quickly and refrigerate for up to days.
Brown Beef Stock (Fonds Brun or Estouffade) recipe
ingredients
3.5 kg beef bones, chopped into small pieces any fat removed
250 g carrot roughly cut
250 g onion roughly cut
150 g leek roughly cut
250 g celery roughly cut
10 litres water
100 g mushroom trimmings
10 peppercorns
bouquet garni
1 sprig thyme
2 bayleaves
parsley stalks
method
1. Brown the bones in fat in the oven, then strain off all the fat.
2. Brown the vegetables in the same fat in a frying pan on top of the stove or in the oven, then strain.
3. Place the bones and vegetables in a stockpot, cover with the cold water and bring slowly to the boil.
4. Remove any scum that rises to the surface.
5. Add the bouquet garni and peppercorns.
6. Simmer gently for 3-4 hours, continuously removing all traces of scum and grease.
7. Strain through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.
Brown Meat Stock recipe
ingredients
2 kg (4 lb) shin of beef, sliced
6 baby carrots
2 onions, with skin
1 celery stalk, cut into chunks
1 bouquet garni
1 tbsp vinegar
3 litres (5 pints) cold water
method
1. Place meat in a large roasting tin and roast at 160°C (325 °F) gas 3 for 30 minutes.
2. Transfer to a large heavy-based saucepan and add remaining ingredients.
3. Bring to the boil and skim. Cover with lid, reduce heat and simmer for 4 hours.
4. Skim frequently and replenish with boiling water if necessary.
5. Strain, skim off fat, then strain again.
Chicken Stock recipe
ingredients
Chicken carcass
1 onion, stuck with 4 cloves
2 pints (1.2 litres) water
for the bouquet garni
2 bay leaves
Stalks of bunch of parsley
Central stern of bunch of celery
2 sprigs of thyme
method
1. Simmer all the ingredients in the water for 45 minutes.
2. Strain, remove the meat if you want to use it and keep the stock. Don't boil it and don't cook it longer -all you get is more 'bone' stock.
3. To remove the fat, chill the stock: the fat will float to the surface in a layer and is easy to spoon off.
Court Bouillon recipe
information
Court bouillon is a stock for fish and shellfish, and can be made into a sauce, soup or stew.
ingredients
1.15 litres (2 pints water)
8 oz (225 g) carrots, chopped
2 medium onions, sliced
1 stick celery, chopped
1 bouquet garni (parsley, bay leaf and thyme)
6 black peppercorns, bruised
1 1/4 cup (1/2 pint) 300 ml white wine
method
1. Put all ingredients into a large saucepan and bring to the boil.
2. Simmer for 1 hour, strain and leave to cool.
Crab Bouillon recipe
ingredients
1 1/2 lb (700 g) fish bones and trimmings
1 onion, peeled and chopped
1 carrot, peeled and chopped
1/2 small fennel head, chopped
4 cups (32 fl oz) 900 ml cold water
3 red serrano chillies, deseeded and chopped
2.5 ml (1/2 tsp) allspice
10 white peppercorns
1 tsp (5 ml) dried thyme
2.5 ml (1/2 tsp) sea salt
method
1. Wash and dry the fish trimmings and place in a large saucepan.
2. Add the vegetables to the pan with the other ingredients.
3. Bring slowly to the boil; skim if necessary. Cover and simmer gently for 30 minutes.
4. Strain the stock through a fine sieve into a bowl and check seasoning.
5. Cool as quickly as possible, then refrigerate for up to 2 days
Fish Court-Bouillon recipe
ingredients
5 litres water
500 ml vinegar
10 white peppercorns
10 g parsley stalks
150 g onions cut into rings
150 g grooved and sliced carrots
5 g salt
method
1. Place all the ingredients in a saucepan and boil steadily for 20 minutes. Skim and use.
2. When boiling a whole fish, prepare a cold court-bouillon by placing all the ingredients in the fish kettle. Immerse the fish in it, bring to the boil and cook for 20 minutes, according to type and cut.
3. Serve hot with some of the court-bouillon, boiled new potatoes, lemon slices and the accompanying sauce.
Fish Stock recipe
ingredients
675g (1 1/2 lb) bones and trimmings from white fish
4 cups (32 fl oz) 900 ml water
1 onion, sliced
1 carrot, chopped
1 leek, chopped
1 1/4 cup (1/2 pint) 300 ml white wine or cider
6 peppercorns, bruised
1 bouquet garni (optional)
method
Ask your fishmonger for bones from fish like turbot or Dover sole, if possible, to use in a stock; or use a whole cheap fish like whiting for a really good stock. Do not use oily fish for stock.
1. PUT everything except the peppercorns Into a large saucepan, bring to the boil, and simmer for 30 minutes, skimming off the scum from time to time.
2. Add the peppercorns for the last 10 minutes of cooking time.
Fish Stock (Fumet de Poisson) recipe
ingredients
50 g butter
2 kg white fish bones
200 g sliced onion
1 juice of lemon
1 bayleaf
a few parsley stalks
5 peppercorns
5 litres water
method
1. Melt the butter in a saucepan.
2. Add the washed fish bones, sliced onion, lemon juice and herbs.
3. Cover with greaseproof paper and a lid and sweat for 5 minutes without coloration in order to extract the juices from the bones.
4. Cover with cold water, bring to the boil and skim any impurities that rise to the surface, then simmer for 20 minutes.
5. Strain into a clean pan, reboil and use as required.
Game Stock (Fonds de Gibier) recipe
ingredients
3.5 kg game bones (hare, venison or pheasant)
250 g carrot roughly cut
250 g onion roughly cut
150 g leek roughly cut
250 g celery roughly cut
10 litres water
100 g mushroom trimmings
10 peppercorns
bouquet garni
1 sprig thyme
2 bayleaves
parsley stalks
method
1. Brown the bones in fat in the oven, then strain off all the fat.
2. Brown the vegetables in the same fat in a frying pan on top of the stove or in the oven, then strain.
3. Place the bones and vegetables in a stockpot, cover with the cold water and bring slowly to the boil.
4. Remove any scum that rises to the surface.
5. Add the bouquet garni and peppercorns.
6. Simmer gently for 2 hours, continuously removing all traces of scum and grease.
7. Strain through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required
Japanese Soup Stock (Dashi) recipe
ingredients
4 squares of kombu
2 litres simmering water
450 g katsuobushi
method
Add 4 squares of kombu that have been thoroughly washed under cold water to 2 litres simmering water. Simmer for 2 minutes, then remove the kombu and add 450 g katsuobushi.
Bring to the boil, stirring continuously, remove from the heat and allow the flakes to settle to the bottom of the pan; strain and use
Jellied Stock for Raised Pies recipe
ingredients
2 pigs' trotters (one calves' foot or one knuckle of veal)
for each trotter add 3 liters (4 - 5 pints) of water
1 slice lean bacon
1 onion
12 peppercorns
2 blades of mace
1 twist of lemon peel
bouquet garni
method
1. Split the calves' foot or trotters, washing and scraping them well.
2. Put all the ingredients together in a covered pan. Add the bones of the meat you are using, eg. rabbit, chicken etc.
3. Simmer continuously for 3 - 4 hours.
4. Strain through a piece of muslin into a clean pan and boil until the quantity is reduced to under a pint.
5. Adjust the seasoning to taste.
6. This can be poured into a raised pie which is to be eaten cold, and makes a good thick jelly.
7. If you really can't face doing this, use 2 level tablespoons gelatine to 300 ml (1/2 pint) stock.
KOMBU STOCK recipe
ingredients
2 pints (1.1 litres) water
One 6 inch (15 cm) strip of kombu seaweed
method
1. Bring the water to the boil with the kombu, and simmer for 20 - 30 minutes.
2. Use the resulting stock for soups, casseroles, gravies and sauces.
Slice the kombu into strips and add to stews or casseroles.
Lamb or Mutton Stock (Fonds de Mouton) recipe
ingredients
3.5 kg lamb or mutton bones
10 litres water
250 g carrot roughly cut
250 g onion roughly cut
150 g leek roughly cut
250 g celery roughly cut
100 g mushroom trimmings
10 peppercorns
Bouquet garni
1 sprig thyme
2 bayleaves
bouquet garni
parsley stalks
method
1. Place the bones in a stockpot, cover with cold water and bring slowly to the boil.
2. Remove any scum that rises to the surface.
3. Add the vegetables, herbs and peppercorns.
4. Simmer gently for 1 hours, continuously removing all traces of scum and grease.
5. Pass through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.
Notes
1. To cool any kind of stock rapidly, place the pot on a stand in a sink of cold water.
2. The bones may be blanched first by covering with cold water, bringing to the boil and simmering for a few minutes, then draining and washing under hot water to remove all traces of fat and scum, then under cold water until any impurities are washed away
Milk Lemon and Herb Stock recipe
information
Stock for poaching fish; needs no preliminary cooking.
ingredients
1 1/4 cup (1/2 pint) 300 ml milk
1 1/4 cup (1/2 pint) 300 ml water
2-3 lemons, peeled and sliced
1 bouquet garni
method
1. Poach the fish in this mixture but do not allow it to boil.
2. Transfer the fish to a heated serving dish and use the stock as required
Vegetable Stock recipe
ingredients
250 g carrot
250 g onion
150 g leek roughly cut
250 g celery
100 g mushroom trimmings
50 ml oil
5 litres water
400 g squashed tomatoes
10 peppercorns
bouquet garni
1 sprig thyme
1 bayleaf
parsley stalks
method
1. Sweat the vegetables in the oil in a stockpot.
2. Add the water and bring gently to the boil, then add the mushrooms, tomatoes, herbs and peppercorns.
3. Simmer gently for 45 minutes, continuously removing any scum and fat.
4. Strain through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.
White Chicken Stock (Fonds Blanc de Volatile) recipe
ingredients
3.5 kg chicken bones
10 litres water
250 g carrot roughly cut
250 g onion roughly cut
150 g leek roughly cut
250 g celery roughly cut
100 g mushroom trimmings
10 peppercorns
Bouquet garni
1 sprig thyme
2 bayleaves
bouquet garni
parsley stalks
method
1. Place the bones in a stockpot, cover with cold water and bring slowly to the boil.
2. Remove any scum that rises to the surface.
3. Add the vegetables, herbs and peppercorns.
4. Simmer gently for 2 hours, continuously removing all traces of scum and grease.
5. Pass through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.
Notes
1. To cool any kind of stock rapidly, place the pot on a stand in a sink of cold water.
2. The bones may be blanched first by covering with cold water, bringing to the boil and simmering for a few minutes, then draining and washing under hot water to remove all traces of fat and scum, then under cold water until any impurities are washed away.
White Wine Fish Stock recipe
information
White wine fish stock can be used for cooking fish or shellfish, for marinating herrings, or for use with other varieties of fish.
ingredients
scant 1/2 (us) cup (100 ml) dry white wine or dry cider
800 g (1 3/4 lb) white fish heads, trimmings and bones
1 large onion, thinly sliced
1 large carrot, thinly sliced
4 - 5 mushroom stalks
1 blade of mace
6 peppercorns
1 bouquet garni
method
1. Put the wine or cider into a large saucepan with 1 litre (1 3/4 pints) water.
2. Wash the fish heads and trimmings and break up the bones. Add them to the pan with the remaining ingredients.
3. Heat the liquid to simmering point, cover the pan and simmer for 30 minutes.
4. Leave to cool, then strain the stock through a fine sieve into a clean saucepan or measuring jug.
5. Use as required.
Stocks
A stock is the liquid resulting from the cooking of bones, vegetables and herbs so as to extract their flavours, nutrients and salts. Stock is the foundation of many kitchen preparations including soups, sauces, stews and fish and rice dishes. The importance of good-quality stock cannot be underestimated, particularly in European traditional cookery. The two main kinds of stock are white stock and brown stock, the name being determined by the type of bones used, e.g. white veal stock made from veal bones for making a veloute and brown beef stock made from beef bones coloured in the oven for making a brown sauce. The vegetable flavourings used in the making of stocks and sauces can consist of large trimmings and end-pieces left from other uses.
The secret of stocks is slow gentle simmering.
If the liquid is the slightest bit greasy, vigorous boiling will produce a murky, fatty-tasting stock. Skimming, especially for meat stocks, is vital too as fat and scum rise to the surface they should be lifted off with a perforated spoon, perhaps every 10 or 15 minutes.
Vegetables and bones should be evenly well browned not burned to make good brown stock.
Basic Fish Stock recipe
information
A simple fish stock which can be used for poaching. Make sure the fish trimmings are free of gills, which can bitter the taste somewhat.
ingredients
fish bones and trimmings
1 tsp (5 ml) salt
1 small onion, sliced
2 celery sticks, sliced
4 white peppercorns
1 bouquet garni
method
1. Break up any bones and wash the fish trimmings, if used.
2. Put the bones, trimmings or heads in a saucepan and cover with 1 litre (1 3/4 pints) cold water. Add the salt.
3. Bring the liquid to the boil and add the vegetables, peppercorns and bouquet garni.
4. Lower the heat, cover and simmer gently for 30 - 40 minutes. Do not cook the stock for longer than 40 minutes or it may develop a bitter taste.
5. Strain the stock through a fine sieve into a clean saucepan or measuring jug and use as required.
Beef stock recipe
information
For broths and meat and vegetable soups. Also used in casseroles and stews, etc. Ask the butcher to chop the bones in easy-to-handle pieces
ingredients
Approx. 3/4 - 1 kg (1 1/2 - 2 lb) marrow and shin bones
Salt
1 onion, peeled and quartered
2 carrots, peeled and chopped
1 bouquet garni
6 black peppercorns
method
1. Put the bones in a large saucepan. Cover with water (about 2 1/2 quarts) and add 1/4 teaspoon salt for each quart of water.
2. Bring to the boil, skimming off any scum with a slotted spoon. Half cover with a lid and simmer gently for 2 hours, skimming occasionally.
3. Add the vegetables, bouquet garni and peppercorns and continue simmering a further 1 1/2 to 2 hours, adding more water if the level drops below that of the bones.
4. Remove from the heat and strain. Leave to cool, then skim off fat with a spoon or absorbent kitchen paper. Use immediately or keep in the refrigerator.
NOTE: homemade stock deteriorates quickly; therefore, it should not be kept for any length of time - a maximum of three days in the refrigerator. However, stock does freeze and will keep for about two months if stored in the freezer.
White stock
Use for delicately flavoured and pale-coloured soups. Make as for Beef Stock, substituting blanched veal bones for the marrow and shin bones.
Chicken stock
Make as for Beef Stock, substituting a whole chicken carcass for the bones. After straining stock, pick over the carcass and remove any meat still on the bones. Add to the stock. Duck and Turkey Stock can be made in the same way.
Ham stock
Make as for Beef Stock, substituting a ham (knuckle or shank) bone for the marrow and shin bones.
Bouillon a la Nage recipe
information
Bouillon a la Nage is a fish stock used to moisten small lobsters, crayfish and prawns.
ingredients
1 1/2 lb (700 g) fish bones and trimmings
1 onion, peeled and chopped
1 celery stick, sliced
1 carrot, peeled and chopped
1 pint (600 ml) cold water
6 peppercorns
2 cloves
1 bouquet garni
1.25 ml (1/4 tsp) sea salt
method
1. Wash and dry the fish trimmings and place in a large saucepan.
2. Add the vegetables, water, peppercorns, cloves, bouquet garni and salt.
3. Bring slowly to the boil; skim if necessary. Cover and simmer gently for 30 minutes.
4. Strain the stock through a fine sieve into a clean bowl and return to the heat.
5. Bring to the boil and boil hard for 10 minutes or until reduced by about half.
6. Cool quickly and refrigerate for up to days.
Brown Beef Stock (Fonds Brun or Estouffade) recipe
ingredients
3.5 kg beef bones, chopped into small pieces any fat removed
250 g carrot roughly cut
250 g onion roughly cut
150 g leek roughly cut
250 g celery roughly cut
10 litres water
100 g mushroom trimmings
10 peppercorns
bouquet garni
1 sprig thyme
2 bayleaves
parsley stalks
method
1. Brown the bones in fat in the oven, then strain off all the fat.
2. Brown the vegetables in the same fat in a frying pan on top of the stove or in the oven, then strain.
3. Place the bones and vegetables in a stockpot, cover with the cold water and bring slowly to the boil.
4. Remove any scum that rises to the surface.
5. Add the bouquet garni and peppercorns.
6. Simmer gently for 3-4 hours, continuously removing all traces of scum and grease.
7. Strain through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.
Brown Meat Stock recipe
ingredients
2 kg (4 lb) shin of beef, sliced
6 baby carrots
2 onions, with skin
1 celery stalk, cut into chunks
1 bouquet garni
1 tbsp vinegar
3 litres (5 pints) cold water
method
1. Place meat in a large roasting tin and roast at 160°C (325 °F) gas 3 for 30 minutes.
2. Transfer to a large heavy-based saucepan and add remaining ingredients.
3. Bring to the boil and skim. Cover with lid, reduce heat and simmer for 4 hours.
4. Skim frequently and replenish with boiling water if necessary.
5. Strain, skim off fat, then strain again.
Chicken Stock recipe
ingredients
Chicken carcass
1 onion, stuck with 4 cloves
2 pints (1.2 litres) water
for the bouquet garni
2 bay leaves
Stalks of bunch of parsley
Central stern of bunch of celery
2 sprigs of thyme
method
1. Simmer all the ingredients in the water for 45 minutes.
2. Strain, remove the meat if you want to use it and keep the stock. Don't boil it and don't cook it longer -all you get is more 'bone' stock.
3. To remove the fat, chill the stock: the fat will float to the surface in a layer and is easy to spoon off.
Court Bouillon recipe
information
Court bouillon is a stock for fish and shellfish, and can be made into a sauce, soup or stew.
ingredients
1.15 litres (2 pints water)
8 oz (225 g) carrots, chopped
2 medium onions, sliced
1 stick celery, chopped
1 bouquet garni (parsley, bay leaf and thyme)
6 black peppercorns, bruised
1 1/4 cup (1/2 pint) 300 ml white wine
method
1. Put all ingredients into a large saucepan and bring to the boil.
2. Simmer for 1 hour, strain and leave to cool.
Crab Bouillon recipe
ingredients
1 1/2 lb (700 g) fish bones and trimmings
1 onion, peeled and chopped
1 carrot, peeled and chopped
1/2 small fennel head, chopped
4 cups (32 fl oz) 900 ml cold water
3 red serrano chillies, deseeded and chopped
2.5 ml (1/2 tsp) allspice
10 white peppercorns
1 tsp (5 ml) dried thyme
2.5 ml (1/2 tsp) sea salt
method
1. Wash and dry the fish trimmings and place in a large saucepan.
2. Add the vegetables to the pan with the other ingredients.
3. Bring slowly to the boil; skim if necessary. Cover and simmer gently for 30 minutes.
4. Strain the stock through a fine sieve into a bowl and check seasoning.
5. Cool as quickly as possible, then refrigerate for up to 2 days
Fish Court-Bouillon recipe
ingredients
5 litres water
500 ml vinegar
10 white peppercorns
10 g parsley stalks
150 g onions cut into rings
150 g grooved and sliced carrots
5 g salt
method
1. Place all the ingredients in a saucepan and boil steadily for 20 minutes. Skim and use.
2. When boiling a whole fish, prepare a cold court-bouillon by placing all the ingredients in the fish kettle. Immerse the fish in it, bring to the boil and cook for 20 minutes, according to type and cut.
3. Serve hot with some of the court-bouillon, boiled new potatoes, lemon slices and the accompanying sauce.
Fish Stock recipe
ingredients
675g (1 1/2 lb) bones and trimmings from white fish
4 cups (32 fl oz) 900 ml water
1 onion, sliced
1 carrot, chopped
1 leek, chopped
1 1/4 cup (1/2 pint) 300 ml white wine or cider
6 peppercorns, bruised
1 bouquet garni (optional)
method
Ask your fishmonger for bones from fish like turbot or Dover sole, if possible, to use in a stock; or use a whole cheap fish like whiting for a really good stock. Do not use oily fish for stock.
1. PUT everything except the peppercorns Into a large saucepan, bring to the boil, and simmer for 30 minutes, skimming off the scum from time to time.
2. Add the peppercorns for the last 10 minutes of cooking time.
Fish Stock (Fumet de Poisson) recipe
ingredients
50 g butter
2 kg white fish bones
200 g sliced onion
1 juice of lemon
1 bayleaf
a few parsley stalks
5 peppercorns
5 litres water
method
1. Melt the butter in a saucepan.
2. Add the washed fish bones, sliced onion, lemon juice and herbs.
3. Cover with greaseproof paper and a lid and sweat for 5 minutes without coloration in order to extract the juices from the bones.
4. Cover with cold water, bring to the boil and skim any impurities that rise to the surface, then simmer for 20 minutes.
5. Strain into a clean pan, reboil and use as required.
Game Stock (Fonds de Gibier) recipe
ingredients
3.5 kg game bones (hare, venison or pheasant)
250 g carrot roughly cut
250 g onion roughly cut
150 g leek roughly cut
250 g celery roughly cut
10 litres water
100 g mushroom trimmings
10 peppercorns
bouquet garni
1 sprig thyme
2 bayleaves
parsley stalks
method
1. Brown the bones in fat in the oven, then strain off all the fat.
2. Brown the vegetables in the same fat in a frying pan on top of the stove or in the oven, then strain.
3. Place the bones and vegetables in a stockpot, cover with the cold water and bring slowly to the boil.
4. Remove any scum that rises to the surface.
5. Add the bouquet garni and peppercorns.
6. Simmer gently for 2 hours, continuously removing all traces of scum and grease.
7. Strain through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required
Japanese Soup Stock (Dashi) recipe
ingredients
4 squares of kombu
2 litres simmering water
450 g katsuobushi
method
Add 4 squares of kombu that have been thoroughly washed under cold water to 2 litres simmering water. Simmer for 2 minutes, then remove the kombu and add 450 g katsuobushi.
Bring to the boil, stirring continuously, remove from the heat and allow the flakes to settle to the bottom of the pan; strain and use
Jellied Stock for Raised Pies recipe
ingredients
2 pigs' trotters (one calves' foot or one knuckle of veal)
for each trotter add 3 liters (4 - 5 pints) of water
1 slice lean bacon
1 onion
12 peppercorns
2 blades of mace
1 twist of lemon peel
bouquet garni
method
1. Split the calves' foot or trotters, washing and scraping them well.
2. Put all the ingredients together in a covered pan. Add the bones of the meat you are using, eg. rabbit, chicken etc.
3. Simmer continuously for 3 - 4 hours.
4. Strain through a piece of muslin into a clean pan and boil until the quantity is reduced to under a pint.
5. Adjust the seasoning to taste.
6. This can be poured into a raised pie which is to be eaten cold, and makes a good thick jelly.
7. If you really can't face doing this, use 2 level tablespoons gelatine to 300 ml (1/2 pint) stock.
KOMBU STOCK recipe
ingredients
2 pints (1.1 litres) water
One 6 inch (15 cm) strip of kombu seaweed
method
1. Bring the water to the boil with the kombu, and simmer for 20 - 30 minutes.
2. Use the resulting stock for soups, casseroles, gravies and sauces.
Slice the kombu into strips and add to stews or casseroles.
Lamb or Mutton Stock (Fonds de Mouton) recipe
ingredients
3.5 kg lamb or mutton bones
10 litres water
250 g carrot roughly cut
250 g onion roughly cut
150 g leek roughly cut
250 g celery roughly cut
100 g mushroom trimmings
10 peppercorns
Bouquet garni
1 sprig thyme
2 bayleaves
bouquet garni
parsley stalks
method
1. Place the bones in a stockpot, cover with cold water and bring slowly to the boil.
2. Remove any scum that rises to the surface.
3. Add the vegetables, herbs and peppercorns.
4. Simmer gently for 1 hours, continuously removing all traces of scum and grease.
5. Pass through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.
Notes
1. To cool any kind of stock rapidly, place the pot on a stand in a sink of cold water.
2. The bones may be blanched first by covering with cold water, bringing to the boil and simmering for a few minutes, then draining and washing under hot water to remove all traces of fat and scum, then under cold water until any impurities are washed away
Milk Lemon and Herb Stock recipe
information
Stock for poaching fish; needs no preliminary cooking.
ingredients
1 1/4 cup (1/2 pint) 300 ml milk
1 1/4 cup (1/2 pint) 300 ml water
2-3 lemons, peeled and sliced
1 bouquet garni
method
1. Poach the fish in this mixture but do not allow it to boil.
2. Transfer the fish to a heated serving dish and use the stock as required
Vegetable Stock recipe
ingredients
250 g carrot
250 g onion
150 g leek roughly cut
250 g celery
100 g mushroom trimmings
50 ml oil
5 litres water
400 g squashed tomatoes
10 peppercorns
bouquet garni
1 sprig thyme
1 bayleaf
parsley stalks
method
1. Sweat the vegetables in the oil in a stockpot.
2. Add the water and bring gently to the boil, then add the mushrooms, tomatoes, herbs and peppercorns.
3. Simmer gently for 45 minutes, continuously removing any scum and fat.
4. Strain through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.
White Chicken Stock (Fonds Blanc de Volatile) recipe
ingredients
3.5 kg chicken bones
10 litres water
250 g carrot roughly cut
250 g onion roughly cut
150 g leek roughly cut
250 g celery roughly cut
100 g mushroom trimmings
10 peppercorns
Bouquet garni
1 sprig thyme
2 bayleaves
bouquet garni
parsley stalks
method
1. Place the bones in a stockpot, cover with cold water and bring slowly to the boil.
2. Remove any scum that rises to the surface.
3. Add the vegetables, herbs and peppercorns.
4. Simmer gently for 2 hours, continuously removing all traces of scum and grease.
5. Pass through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.
Notes
1. To cool any kind of stock rapidly, place the pot on a stand in a sink of cold water.
2. The bones may be blanched first by covering with cold water, bringing to the boil and simmering for a few minutes, then draining and washing under hot water to remove all traces of fat and scum, then under cold water until any impurities are washed away.
White Wine Fish Stock recipe
information
White wine fish stock can be used for cooking fish or shellfish, for marinating herrings, or for use with other varieties of fish.
ingredients
scant 1/2 (us) cup (100 ml) dry white wine or dry cider
800 g (1 3/4 lb) white fish heads, trimmings and bones
1 large onion, thinly sliced
1 large carrot, thinly sliced
4 - 5 mushroom stalks
1 blade of mace
6 peppercorns
1 bouquet garni
method
1. Put the wine or cider into a large saucepan with 1 litre (1 3/4 pints) water.
2. Wash the fish heads and trimmings and break up the bones. Add them to the pan with the remaining ingredients.
3. Heat the liquid to simmering point, cover the pan and simmer for 30 minutes.
4. Leave to cool, then strain the stock through a fine sieve into a clean saucepan or measuring jug.
5. Use as required.
