Fish Stock and Stew
This recipe is a double one, providing a fish stock recipe as well as a fish stew recipe.
Servings 6 servings
Calories 140kcal
Ingredients
Fish Stock
- fish bones and heads of a fish
- 2 stalks celery stalks with leaves
- 1 carrot large
- 1 onion large
- 2 garlic cloves
- 5-6 stalks parsley
- 2 bay leaves
- 5-6 whole black peppers
- 1 tablespoon olive oil
- 1 teaspoon salt to taste
- cold water to cover
Fish Stew
- 1 kilogram fish fillet 3 medium sized sea bass
- 1 carrot small
- 2 celery stalks
- 1 green pepper
- 1 potato
- 100 grams green peas optional
- 1 onion
- 2 garlic cloves
- 1 tablespoon lemon's juice
- 1 tablespoon flour optional
- 200 millilitres fish stock
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt to taste
- 1 pinch black pepper to taste
Instructions
Fish Stock
- Cut all the vegetables to large pieces.
- Heat the olive oil in a large pot and sauté the vegetables for a few minutes until they change color slightly.
- Add the fish heads and bones to the vegetables together with black peppers and bay leaves.
- Also add cold water to cover and boil about 45-60 minutes. You can shorten this time by using a pressure cooker to 5-10 minutes.
- When the time is up, drain using a wire colander with small holes. This is a stock that can be kept in the freezer to use later. It can be used for the fish stew as well as to prepare fish soup.
Fish Stew
- Use a wide iron skillet. Add the olive oil and the butter together and heat until the butter melts.
- Chop the onion and sauté until translucent.
- Crush the garlic cloves and sauté another minute.
- Chop the celery stalks to small pieces and add. Sauté for 1-2 minutes.
- Peel and chop the carrots and the potatoes to small pieces and add. Sauté for 2-3 minutes.
- Add a tablespoon of flour if you choose to and mix. The flour will work as a thickening.
- If you choose to add the green peas at this stage too. Frozen peas will be fine.
- Then add the fish stock and bring to boil. Cook until the vegetables are almost ready. Check the carrots by pocking a thin knife to understand.
- Taste and adjust salt, pepper and/or lemon to taste.
- Then add the fish gently. Cook - without mixing too much for about 5-7 minutes. Fish cooks fast. Try not to overcook.
- Serve with well chopped parsley garnish.