Zackenbarsch Kopf in einem Topf für Fischfond

Fish stock from grouper head

1 hour

Leicht

2 people

The head of our GOOD GROUPER is particularly rich in flavor and is ideal for making an aromatic stock. This stock forms the basis for numerous dishes and brings the essence of the sea into every kitchen. With fresh vegetables and herbs, it creates an aromatic base for sauces, soups and stews. The head cannot be cut into pieces, but dissolves slightly in the water during cooking, releasing its full aroma into the stock.

Ingredients

1 GOOD GROUPER head
1 tbsp olive oil
2 shallots, cut in half
1 Garlic clove, lightly pressed
1 small stalk of leek (only the white part) cut into pieces
1 small carrot, cut into slices
1 small fennel bulb
1 small parsley root
1 bay leaf
2 sprigs of fresh thyme
1 small bunch of fresh parsley (stalks and leaves)
3-5 black peppercorns
1 liter cold water
2 tsp salt

Stefan from HONEST CATCH

Unser Art Director Stefan ist nicht nur begnadet hinter der Kamera, sondern auch am Herd. Dieses Rezept stammt aus seiner Feder.

Preparation

Thoroughly rinse the grouper head under cold water.
Roughly chop the onion, garlic clove, celery and carrot. They do not need to be finely chopped, as the vegetables will only release their flavor. Prepare the fresh parsley, bay leaf and sprigs of thyme.
Heat a large pan over a medium heat and add 1 tablespoon of olive oil. Add the head and fry lightly. Then add the shallots, garlic, celery, carrot and fennel and fry for a further 4-5 minutes.
Add the shallot halves, garlic, leek, parsley root and carrots to the pan and fry for a further 3-4 minutes until the shallots and vegetables are lightly browned.
Pour 1 liter of cold water over the fish head and the vegetables. The head does not have to be completely covered with water at first. After it has been turned once, it will cut itself up and release all its flavor. Add the thyme sprigs, parsley, bay leaf and peppercorns.
Place the pan on a low heat and slowly bring to a simmer, without bringing the stock to the boil so that it remains clear. Allow the stock to simmer gently for about 25-30 minutes.
While simmering, occasionally skim off the foam and clouding from the surface with a slotted spoon to keep the stock clear.
Just before the end of the cooking time, carefully add 2 teaspoons of salt to bring out the natural flavor of the stock. After simmering, pour the stock through a fine sieve or a straining cloth to remove all solids.
The clear stock is now ready and can be used straight away or stored for later dishes. The grouper stock is ideal as a base for sauces, soups or risottos. It can also be frozen in portions and used as required.

Tipp: The cheeks of the grouper head are a special delicacy. They are particularly tender and have an intense flavor - perfect for carefully removing after cooking the stock and enjoying as a small snack.