Usually for a bouillabaisse, the fish stock is made and then strained. Then all the ingredients of the bouillabaisse including the tomato are cooked together in the fish stock. This two step process reinforces the fish stock's flavor and gives you more control over the dishes finished flavor and appearance.
It's called a "Cambro" because it's manufactured by a company of the same name. You can pick them up online (search Amazon) or at a local restaurant supply store. Supper handy for storing things, especially since the square shape helps to maximize fridge space.
I'm slow cooking a chicken stock right now, it's been about 3hrs in so far, was on high, just switched it back to low since it was starting to go over 190F. I LOVE that Fish stock cooks sooooo much faster. I'm happy to hear that I can use the fattier fish for stock, since I'm making this for my cats. Yes, they're totally spoiled, but, I need to sneak in powder vitamins & this works better when their food is brothy-eee-errr. I saw another video where they used shrimp shells too. I'll probably try that too.
Thank you for your time and effort, in producing these videos. I am sure they have, and will, continue to help countless-people, attempt to do what you do effortlessly. For many,... Undeniable success ! A small-few... Continued failure!
How many pounds of fish did you use in this video and about how much water? Need to know water amount to determine the wine amount since it is 1 cup wine to 10 cups of water. The final amount you ended with is way more than a beginning of of 10 to 1 ratio based on 10 pounds of fish. Based on your answers, how much stock do you end up with? What proportions did you use in this video to have so much stock?
Hey chef! I was wondering, what are some applications you could use a fish stock in? I know there are endless possibilities with chicken, and beef stock but I haven't seen too much done with fish stock.
Good info. heres my opinion kidna depends. the fumet takes somewhere around 20-40min you dont HAVE to steam the bone if all you have is literally, bones, if you filet your fish really well but. thats just my opinion
Do you guys make all your own stock, or is it necessary to supplement it by buying premade stocks? How common is it to make all your own stock? Also, why gloves here and not elsewhere?
Hi Chef, you mentioned that after 45 mins simmering you are at risk of diminishing flavour if you keep the stock on the boil. So would you not recommend continuing simmering to reduce the stock in order to intensity the flavour? Perhaps starting off with less water as a means to obtain a more robust stock is the way to go? Cheers
This is just speaking from theory, so don't take my word for it, but I'm pretty sure you can reduce it as you need to and the flavor shouldn't diminish too much. Maybe having the fish scraps and vegetables still going together after 45 minutes would diminish the flavor
+Adrian T The flavor will change over time. You can reduce to concentrate the flavor, but the simple act of simmering will also change the flavor. This is why when we reduce stocks and sauces in my kitchen, we normally will reinforce with fresh flavors. This will give you a more robust flavor overall. But it's not so much that simmering for extended periods of times diminishes flavor, but changes it to something more homogeneous. This isn't necessarily a bad thing, but it's something to be aware of, and something I probably should have gone into more detail about in this video.
Hey chef, do you know if you can pressure can this stock without it losing some of the important qualities? I plan to make this with crappie but I want a longer storage time if possible.
Thanks for a great vid, quick ? What can you replace the white wine with? Some of my clients can't to alcohol die to religious beliefs? Thanks in advance! : )
gloves because hes dealing with raw fish. Home made stocks taste 100% better. you can tell the difference, any good restaurant will make their own stock
Small suggestion, you place writing under some parts of your video.. may I suggest when you are calling “new” words or words for non chefs that you can also put them on the screen so I can know how to spell them and then do more research?
The tip for skimming the stock was very helpful. It never occurred to me. Thank you very much.
Usually for a bouillabaisse, the fish stock is made and then strained. Then all the ingredients of the bouillabaisse including the tomato are cooked together in the fish stock. This two step process reinforces the fish stock's flavor and gives you more control over the dishes finished flavor and appearance.
It's called a "Cambro" because it's manufactured by a company of the same name. You can pick them up online (search Amazon) or at a local restaurant supply store. Supper handy for storing things, especially since the square shape helps to maximize fridge space.
I'm slow cooking a chicken stock right now, it's been about 3hrs in so far, was on high, just switched it back to low since it was starting to go over 190F. I LOVE that Fish stock cooks sooooo much faster. I'm happy to hear that I can use the fattier fish for stock, since I'm making this for my cats. Yes, they're totally spoiled, but, I need to sneak in powder vitamins & this works better when their food is brothy-eee-errr. I saw another video where they used shrimp shells too. I'll probably try that too.
Thank you for your time and effort, in producing these videos. I am sure they have, and will, continue to help countless-people, attempt to do what you do effortlessly. For many,... Undeniable success ! A small-few... Continued failure!
nice recipe. was just curious what that plastic bucket is called that you dumped the fish stock into. its got the measuring lines on it.
How many pounds of fish did you use in this video and about how much water? Need to know water amount to determine the wine amount since it is 1 cup wine to 10 cups of water. The final amount you ended with is way more than a beginning of of 10 to 1 ratio based on 10 pounds of fish. Based on your answers, how much stock do you end up with? What proportions did you use in this video to have so much stock?
Hey chef! I was wondering, what are some applications you could use a fish stock in? I know there are endless possibilities with chicken, and beef stock but I haven't seen too much done with fish stock.
idk
it is compulasary to use white wine for classic version of fish stock
and what about lemon ?
Hi chef thank you for another great video. Is this stock supposed to be cloudy since you added warm water instead of cold?
Fish BONES? That's a whole bloody fish!
Good info.
heres my opinion
kidna depends. the fumet takes somewhere around 20-40min
you dont HAVE to steam the bone if all you have is literally, bones, if you filet your fish really well
but. thats just my opinion
fantastic!! Love your videos!
Exactly, what a baloney about fatty fish stocks! I make a lot of salmon broths, its super yummy and super nutritious!
asian people love salmon fish head soup. put a few slices of ginger and white pepper corn to help out with the the fishiness
skim the foam? alternatives to onions in stock? if someone's allergic?
Do you guys make all your own stock, or is it necessary to supplement it by buying premade stocks? How common is it to make all your own stock?
Also, why gloves here and not elsewhere?
Hi Chef, you mentioned that after 45 mins simmering you are at risk of diminishing flavour if you keep the stock on the boil. So would you not recommend continuing simmering to reduce the stock in order to intensity the flavour? Perhaps starting off with less water as a means to obtain a more robust stock is the way to go? Cheers
This is just speaking from theory, so don't take my word for it, but I'm pretty sure you can reduce it as you need to and the flavor shouldn't diminish too much. Maybe having the fish scraps and vegetables still going together after 45 minutes would diminish the flavor
+Adrian T The flavor will change over time. You can reduce to concentrate the flavor, but the simple act of simmering will also change the flavor. This is why when we reduce stocks and sauces in my kitchen, we normally will reinforce with fresh flavors. This will give you a more robust flavor overall. But it's not so much that simmering for extended periods of times diminishes flavor, but changes it to something more homogeneous. This isn't necessarily a bad thing, but it's something to be aware of, and something I probably should have gone into more detail about in this video.
Hey chef, do you know if you can pressure can this stock without it losing some of the important qualities? I plan to make this with crappie but I want a longer storage time if possible.
+Joe St Francois Yep. 15 PSI for 30 minutes should do the trick. Make sure you research the exact time for the size jar you're using though.
Thanks boss.
Can I use milkfish which is bony?
They sell them whole
Thanks for a great vid, quick ? What can you replace the white wine with? Some of my clients can't to alcohol die to religious beliefs? Thanks in advance! : )
there is always alcohol free wine for traditional muslims. I saw chefs use it in Malasia.
Isn't this technically a fumet because of the white wine?
Oh wow, it looked like there was a octopus eye or something in the pot in the thumbnail, creepy. Gonna go ahead and watch this now.
Due*
gloves because hes dealing with raw fish. Home made stocks taste 100% better. you can tell the difference, any good restaurant will make their own stock
Small suggestion, you place writing under some parts of your video.. may I suggest when you are calling “new” words or words for non chefs that you can also put them on the screen so I can know how to spell them and then do more research?
thanks
simmer only 20 mins :)