Fish BrothWhen it comes to cooking, fish is... as they say, a completely different animal. The rules for cooking stock go completely out the window when you use fish. I have used a few recipes that call for fish stock and been forced to use simple water when my efforts to cook it were stymied.
Through trial and error I have discovered a legion of little rules about fish stock that include the following: You need to use the freshest fish. You need to rinse it completely. You need to avoid oily fish unless you are cooking a red wine sauce. You want to let it boil. You cannot freeze it or store it, you need to use it the day you make it.
Sound like a pain in the ass? It is. But, when you have fresh fish and you have the wherewithal to cook something that requires it, nothing - and I mean nothing - comes remotely close. So give it a try one day, you will be glad you did.
Remove the gills and any viscera in the fish. Remove the vein along the spinal column washing away any blood. Rinse the fish thoroughly under running cold water for 10-15 minutes.. Separate the head and tail. Cut the body into 1-inch sections.
In a large stockpot melt the butter over medium heat. Add the vegetables and sweat covered for 5 - 8 minutes. Add the wine and cook for two or three minutes, then the water and the fish pieces. Bring to a slow boil.
Remove any scum that forms then add the bouquet garni. Gently boil for about 45 minutes.
Remove the large pieces though a heavy strainer then the smaller particles through a chamois or cheesecloth. Let cool.
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