Fish stock
Fish stock
Fish stock (/fɪʃ stɒk/) is a flavorful liquid made by simmering the bones and trimmings of fish and seafood. It is a fundamental ingredient in many recipes, particularly in seafood soups and sauces.
Etymology
The term "stock" in cooking comes from the old French word "estoc," which means "to keep, store." Its use in English dates back to the 14th century. The term "fish stock" specifically refers to a stock made from fish.
Preparation
Fish stock is typically made by simmering fish bones and trimmings, along with vegetables such as onions, carrots, and celery, in water. The mixture is then strained to remove the solids, leaving a clear, flavorful liquid. Some recipes may also include herbs and spices for additional flavor.
Uses
Fish stock is a key ingredient in many seafood dishes, including Bouillabaisse, Chowder, and Bisque. It can also be used as a base for sauces, or to cook rice and other grains.
Related terms
- Stock (food): A flavorful liquid made by simmering bones and/or vegetables in water. Fish stock is a type of stock.
- Bouillon: A clear, thin broth made by simmering meat or vegetables in water. Fish bouillon is similar to fish stock, but typically has a thinner consistency.
- Broth: A savory liquid made by simmering meat or vegetables in water. Unlike stock, broth is typically seasoned and can be consumed on its own.
External links
- Medical encyclopedia article on Fish stock
- Wikipedia's article - Fish stock
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