Fish Stock
Ingredients
Directions
Place a saucepan over the fire with a good-sized piece of sweet butter and a sliced onion.
Put into that some sliced tomatoes.
Add as many different kinds of fish as you can get—oysters, clams, smelts, prawns, crabs, shrimps, and all kinds of pan-fish.
Cook all together until the onions are well browned.
Add a bunch of sweet herbs, salt, and pepper, and sufficient water to make the required amount of stock.
After this has cooked for half an hour, pound it with a wooden pestle.
Strain and cook again until it jellies.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Fish (in the method)
- Provides the main body of flavour and natural gelatin that lets the stock set.
- Onion (in the method)
- Browns in the butter to add depth and sweetness to the stock.
- Tomatoes (in the method)
- Add acidity and body, rounding out the flavour of the fish.
- Butter (in the method)
- Carries the aromatics and fish flavour, adding richness to the stock.
The step that matters
Cook again until it jellies. Fish stock sets only when enough natural gelatin has been concentrated by reduction. Stopping too early leaves a thin liquid, while over-reducing can make it overly salty or bitter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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