Recipe for Making Fish Stock Part 5

Video Transcript

" Hi! I'm Louis Ortiz on behalf of Expert Village and we are back to show you the basic preparation for a seafood stock. I got my vegetables cut here and this is also refer to mariple it is a French term and I got some clean blanched fish carcases here I got a red snapper and a gulf flounder here and again I have taken the heads off because we did not want to use the heads for this particular receipt that we are making. There are other receipts that make call for fish heads but I'm trying to make a nice clean stock and I didn't want the eyes and the heads in there for that very reason. So I've got some celery, some carrots, and some onions now we have shown you the preparation for a chicken stock and we cut those vegetables in real large chunks because the elongated cooking time which is 3-4 hours we want those vegetables to be able to stand out. This is a little bit different however cause the fish stock is only going to take about 30-45 minutes max and we are doing a small batch anyways so it would probably be closer to 30 minutes to be honest with you. I have added mushrooms to this because I want the mushrooms along with the stems they are going to act as a sponge and they are going to clarified this and just kind of mellow out the whole mixture as it starts to simmer. Now there is a million differ root vegetables and things that you could throw in stock I'm just showing you a basic procedure for this one. So you could change this out however you wish. But, anyways since we are using a 30 minute cooking time I cut these a little bit smaller and what I'm going to do is pull my stock pot over onto my fire and I got some clarified butter here and I'm going to scoot some of these out and i really want to put enough of the clarified butter in there to sweat these vegetables. We are going to go ahead and let that melt and I will probably throw in the onions first so some of the residual sugars will start to come out of those guys and then we throw in the carrots and the celery. I'm going to wait on the mushrooms simply because they are softer vegetable and we would save those for just a little bit later. I will go ahead and get these onions in here and it is nice and warm int here as you could tell and we want these to start to simmer a little. So I'm going to go ahead and lower that down just a little. We are going to start to just sweating these onions. As you could see there is not a whole lot of residual butter inside the pan or anything just enough to sweat these guys and keep them from sticking is really what we are after. I'm getting just a little bit of like a little bit of shines, translucent that is what sweating is usually is refer to as in a lot of receipts and cook books. We stir these guys around and I'm going to hit them with just a little bit of salt as they are sweating and just is just a fresh ground sea salt and we would go ahead and throw in our celery and our carrots. Stir these guys around. So again we are just kind of sweating these off and just getting a little finish on them. I'm going to cover that just for a couple of minutes or a minute, let some steam generate in the inside to kind of soften them up a little bit and crank this heat down just a little bit lower because we don't want anymore color then that. We would throw in the mushrooms here in a second and I would show you how we are going to proceed after that. "