After catching a few gorgeous Red Drum Fish, we truly feasted on some mouthwatering meals. Reserve the carcass, heads and skin of the fish, since a delicious FISH STOCK can be easily prepared. An unbelievably flavorful, rich, golden liquid is created as everything is married with a few herbs as well as a good soffritto. An ideal liquid gold is ready to give an even deeper flavor to a seafood risotto or pasta, a seafood cream such as a béchamel, or a great base for a fish soup. Fish stock can be frozen up to two months for later use. Let's get started!
500 grams of bones from a white fish (we used the carcass and heads of Red Drum/Red Fish)
2 Liters of very COLD water - one can also add a glass of white wine
1 white onion, diced
2 cloves garlic
2 celery sticks
2-3 tablespoons olive oil
1 bay leaf
1 bunch fresh parsley, stems included
Salt and pepper to taste
Remove all the meat from the fish and set it aside. As shown in the video there is a very delicious and meaty section nestled in the collar of the Red Fish. It is truly unfortunate as this delicacy is usually discarded with the entire head. Also the cheek, a tiny pocket of meat right below the eye of the fish, is also very tender and delicious morsel of goodness.
Remove the gills from the fish as this might infuse a bitter taste to the stock. Rinse the fish head, bones and skin really well.
Drizzle olive oil in the bottom of the pan, and sauté the roughly chopped carrot, celery, onion, and garlic on low heat for about 10 minutes. This will produce even a more intense flavor to the stock. Many choose not to take this additional step, but doing this guarantees even a richer flavor infused into the final stock.
Turn the heat off. Pour the cold water into the pan making sure that the liquid is very chilled before adding the fish heads, skin and bones. If necessary add some ice to fully cool down the water.
Add all the fish bones, heads and skins to the water, as well as the bay leaf and the parsley. Season with the salt and pepper.
Bring the water to a slow simmer. On the surface a foamy substance, called fish scum, will be forming and floating. To keep the stock from becoming cloudy, make sure to remove the scum with a ladle.
Simmer the fish stock for about 1-2 hours. Allow the sediment to settle in the bottom of the pan and begin to remove the stock from the pan. The fish stock is ready when everything is poured through a fine meshed sieve.
This flavorful stock can be used immediately for savory dishes such as seafood pastas or rice, or delicious fish soups. Fish stock also freezes very well up to 2 months. Enjoy!