how do i prepare a fish stock soup? How do i separate the fish bones from the soup?

Question

I intend to use this fish stock soup to make thick seafood soup

Answer 1

Fish stock can be made from any or all of the following:- fish bones, fish heads, fish trimmings, shrimp heads and shells, lobster shells/ legs etc. and crab shells/legs, etc. Use whatever you have at hand; white fish and salmon is best, avoid strong-smelling oily fish like mackerel. It's a good idea when cleaning fish, shrimp, lobster or crab to save the bones and shells and freeze them for later use as soup.

Ingredients:-

4 lbs (about 4 quarts) fish trimmings/bones, shells etc.
1 Onion, roughly chopped
1 Carrot, roughly chopped
1 stick Celery, roughly chopped
1 cup dry white Wine (optional)
12 Peppercorns
2 Bay Leaves
1 Tablespoon Salt
Juice of 1/2 Lemon
2 1/2 to 3 quarts Water

Method:-

Cut bones and fish trimmings into pieces using a heavy knife. Remove gills and eyes. Soak fish bones and trimmings in cold salted water for ten minutes (this removes any blood or "muddy" taste - no need to do this with the shrimp, lobster or crab shells). Drain the bones and trimmings and place in a large deep pan with any shells that you may be using.

Cut up the vegetables and place in the pan with the other ingredients, adding enough water to just cover everything.

Bring the pan slowly to the boil, reduce heat and simmer gently for 20 minutes only. This is important! Cooking the stock any longer will make it bitter or "burn" it. During simmering, skim the scum off the surface of the liquid often, using a ladle.

Ladle into a fine sieve placed over a bowl. Press the solids with the ladle to extract the liquid. Allow the the stock to cool and then refrigerate for up to 3 days.

Makes about 3 quarts

Answer 2

Fish stock is different from beef or chicken stock. The meat stocks benefit from simmering for a long, long time. With a fish stock 30 minutes should be sufficient whatever recipe you use. Overcooking of the fishheads, carcases, whatever can leave you with an unpleasant aftertase in the stock.

Answer 3

i particularly appreciate sweet-Di for the attempt and time she positioned into answering your question. I stay in Philippines, yet 1/2 of Korea looks to have moved the following (perhaps the residing the following is more cost-effective). i must claim one component that ought to dissatisfied the interior reach Koreans and their eating places... whatever you eat, you get a faint style of kimchi. after I lived contained in the U. S., I used to everyday an asian food market run with the aid of Koreans. that they had an total branch on kimchi... hardship-free from cabbage, yet also of little fishes, and many different kinds, yet all having an same style. Now that i have suggested the worst, Korean nutrition is also very tasty and eating in a Korean eating position, can be a impressive adventure. previously gong to Korea you ought to judge an selection selection. I stay contained in the Philippines about 30 miles south of Manila. For some reason (perhaps that is more cost-effective value of residing or desirous to study English), I seem to stay in little Korea. it ought to help you to commence the following the position human beings talk both English and Korean. supply it a idea good success.

Answer 4

Well.. for starters the fish will fall off the bone by themselves, if you cook the base long enough. You might have to pull some, but not much.
Are you making a chowder?
Best tips I can find are www.bettycrocker.com, www.emeril.com or www.foodnetwork.com

Answer 5

using sch ells from shrimp crab or bones add onions celery salt pepper water simmer 2 hr strain.

Answer 6

use a strainer or slotted spoon