Fish Stock from the Plaza Hotel in New York City

May 09, 2023May 9, 20230 1
Fish Stock from the Plaza Hotel in New York City
in Seafood

Prep

30 min

Cook

1 hr

Ready In

1 hr 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

8 white-fleshed fish , bones and trimmings
3 quarts water
1 1/2 cups dry white wine
2 carrots , chopped
2 onions , sliced
2 sprigs parsley
1 bay leaf
1/4 teaspoon leaves thyme
8 peppercorns
2 teaspoons salt

Nutrision Information

Servings Per Recipe
12
Calories
30
Sugar
0g
Fat
0g
Fish stock is a staple in many cuisines around the world and is used as the base for many delicious seafood dishes. This particular recipe comes from the Plaza Hotel in New York City and is made with white-fleshed fish, such as cod or haddock, as well as flavorful vegetables and herbs. The stock can be used as a base for soups, stews, and sauces, or simply enjoyed on its own as a flavorful and nutritious broth. While making fish stock from scratch can be time-consuming, the end result is worth the effort, and it is a healthier option than using store-bought stock that may contain additives and preservatives. Try this recipe the next time you want to add a rich and delicious flavor to your seafood dishes!

Instructions

1.Rinse the fish in cold water and pat dry with paper towels.
2.Cut the fish into chunks.
3.In a large pot, combine the fish bones and trimmings with the water and wine.
4.Add the chopped carrots, sliced onions, parsley, bay leaf, thyme leaves, peppercorns, and salt.
5.Bring the mixture to a simmer over medium-high heat.
6.Reduce the heat to low and let the stock simmer for 45 minutes to 1 hour.
7.Remove the pot from the heat and let the stock cool.
8.Strain the stock through a fine-mesh sieve into a clean bowl or container.
9.Discard the solids. Use the fish stock immediately, or store it in the refrigerator or freezer for later use.

PROS

This fish stock is made with fresh, white-fleshed fish and is rich in flavor.

It can be used as a base for a variety of seafood soups, stews, and sauces.

CONS

Making fish stock from scratch can be time-consuming and requires a fair amount of prep work.

It may not be a practical option for those who lead busy lifestyles.

HEALTH & BENEFITS

Fish stock is a good source of vitamins and minerals, such as calcium, phosphorus, and iodine.
It also contains amino acids that are essential for building and maintaining strong bones and muscles.
Additionally, fish stock is low in fat and carbohydrates, making it a healthy option for those who are watching their weight or following a low-carb diet.

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