Fish stock from grouper carcasses

1.5 hours

Leicht

4 people

This stock is made from the meaty carcasses of our GOOD GROUPER , which still have plenty of tender meat left over. This gives the stock a particularly intense and rich base for numerous maritime dishes. After cooking, the leftover meat can be further processed, resulting in a wealth of delicious options - from fish salads to pasta or rice dishes.

Ingredients

1 kg GOOD GROUPER carcasses
2 tbsp olive oil
1 onion, roughly chopped
2 garlic cloves, lightly crushed
2 stalks of celery, cut into pieces
1 parsley root, sliced
1 large carrot, sliced
1 fennel bulb, roughly diced (optional, for a sweet note)
1 bay leaf
3 sprigs of thyme
1 small bunch of parsley (stems and leaves)
5-7 black peppercorns
1.5 l cold water
Salt

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Wash the carcasses thoroughly: Rinse the grouper carcasses under cold water to remove any blood or mucus and chop into large pieces.
Wash and chop the vegetables: Roughly chop the onion, garlic cloves, celery, carrot and fennel.
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Fry the carcasses in the hot oil for about 3-4 minutes until they take on a light color. This step enhances the flavor of the stock. Add the onion, garlic, celery, parsley root, carrot and fennel and fry for another 4-5 minutes until the vegetables are lightly browned and fragrant.
Pour 1.5 liters of cold water over the carcasses and vegetables. Add thyme, parsley, bay leaf and peppercorns. Bring the stock to a slow simmer and simmer gently over a low heat for 30-40 minutes. While simmering, occasionally skim off the foam and any turbidity from the surface to obtain a clear stock.
Just before the end of the cooking time, carefully add salt to round off the flavor of the stock.
Strain the stock through a fine sieve or cheesecloth to remove any solids. Depending on clarity, strain a second time through a fine cheesecloth. The stock can be used immediately or, once cooled, poured into airtight containers and frozen.

Tip: The grouper carcass stock is ideal for sauces, fish soups or seafood risotto. It can also be frozen in ice cube trays and taken out in portions.