The Ferguson Recipes
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| Fiesta Artichoke Dip 💤 ⏳ |
| Fish Stock 🌄 🍽️ ⏰ |
| Five Cup Salad 🌄 💤 ⏳ |
Click to View Image
(Serving suggestion only*)
(Serving suggestion only*)
Ingredients
2 kg halibut or turbot bones, washed, cleaned and trimmed into 5cm by 5cm pieces
6 liters cold water
1 medium onion, peeled and thinly sliced
2 large carrots, peeled and thinly sliced
100g button mushrooms, thinly sliced
1 fennel bulb, thinly sliced
6 liters cold water
1 medium onion, peeled and thinly sliced
2 large carrots, peeled and thinly sliced
100g button mushrooms, thinly sliced
1 fennel bulb, thinly sliced
(continued in the next column ↗️)
1 leek, thinly sliced
2 celery sticks, thinly sliced
0.5g coriander seeds, toasted and lightly crushed
0.2g black peppercorns, lightly crushed
A few sprigs of fresh dill
A few sprigs of fresh parsley
2 celery sticks, thinly sliced
0.5g coriander seeds, toasted and lightly crushed
0.2g black peppercorns, lightly crushed
A few sprigs of fresh dill
A few sprigs of fresh parsley
Directions
Clean and trim the fish bones into 5cm by 5cm pieces.
Soak the bones in cold water to remove any blood.
Drain the soaked bones and transfer to a large pot.
Add the sliced onion, carrots, mushrooms, fennel, leek, and celery to the pot.
Add the crushed coriander seeds and black peppercorns.
Cover with the cold water and place on the heat.
Bring to a boil and immediately reduce to a simmer.
Skim off the foam and impurities that rise to the surface.
Simmer gently for about 45 minutes, no longer, to keep the stock fresh and delicate.
In the final few minutes, add the dill and parsley sprigs.
Turn off the heat and allow the herbs to infuse as the stock settles.
Strain the stock through a fine sieve or cheesecloth.
The stock should be clear with a slight greenish tint and not fishy at all.
Click to View Image*
Elevate your seafood dishes with this classic French fish stock, one of the six foundational stocks in culinary tradition. Made with white fish bones and aromatic vegetables, this light, clear broth provides the perfect base for countless seafood soups, sauces, and risottos. The recipe emphasizes using non-oily white fish like halibut or turbot for a clean, delicate flavor without fishiness. Perfect for making an exquisite beurre blanc sauce that transforms simple grilled fish into a restaurant-worthy meal. Master this essential technique and unlock a world of refined seafood cookery. - Claude
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
Servings
Makes approximately 4-5 liters of stock
Nutrition Facts
Nutrition Per Serving (1 cup) - Calories: 45; Total Fat: 1g (Saturated Fat: 0g); Cholesterol: 5mg; Sodium: 65mg; Total Carbohydrates: 4g (Dietary Fiber: 1g, Sugars: 2g); Protein: 5g; Calories from Fat: 9 (20%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
One of the Six Basic Stocks. This stock works beautifully as the foundation for a fish beurre blanc sauce. To make this sauce, reduce some of the stock until intensified, then combine with a wine and vinegar reduction. Emulsify cold butter into the mixture, add a splash of cream, and finish with fresh herbs like dill. Serve with grilled fish and seasonal vegetables for an elegant meal.
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
fish,
stock,
bones,
seafood,
broth,
base
🗂️ Categories: 🆕 New Recipes, 🥣 Soups & Stews, 🐟 Fish & Seafood, 🍶 Sauces & Dips
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Fish Stock was added on May 18, 2025 and last updated on May 18, 2025.
🗂️ Categories: 🆕 New Recipes, 🥣 Soups & Stews, 🐟 Fish & Seafood, 🍶 Sauces & Dips
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Fish Stock was added on May 18, 2025 and last updated on May 18, 2025.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
🔥 What's New?
05/18/25:
Ground Beef Stroganoff
05/18/25: Vegetable Stock
05/18/25: Beef Stock
05/18/25: Lobster (Shellfish) Stock
05/18/25: Fish Stock
05/18/25: Golden Chicken Stock
05/17/25: White Chicken Stock
05/16/25: Sauce Tomate
05/16/25: Classic French Mirepoix
05/16/25: Espagnole Sauce
05/16/25: Velouté Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Béchamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
05/18/25: Vegetable Stock
05/18/25: Beef Stock
05/18/25: Lobster (Shellfish) Stock
05/18/25: Fish Stock
05/18/25: Golden Chicken Stock
05/17/25: White Chicken Stock
05/16/25: Sauce Tomate
05/16/25: Classic French Mirepoix
05/16/25: Espagnole Sauce
05/16/25: Velouté Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Béchamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
🛠️ What's Changed?
05/18/25:
Ground Beef Stroganoff
05/18/25: Golden Chicken Stock
05/18/25: Pancakes
05/18/25: Vegetable Stock
05/18/25: Beef Stock
05/18/25: Lobster (Shellfish) Stock
05/18/25: Fish Stock
05/18/25: White Chicken Stock
05/18/25: Turkey Stuffing Soup
05/17/25: Beef - Bean Enchiladas
05/17/25: Bean And Cheese Quesadillas
05/17/25: Can Size Conversion
05/17/25: BBQ Beef Brisket
05/17/25: Chicken Breasts Baked With Herbed Cheese In Puff P...
05/17/25: Apple Apricot Loaf
05/17/25: Osso Buco
05/17/25: Arthritis Relief Formula And Laxative
05/16/25: The Basics of The Five "Mother" Sauces
05/18/25: Golden Chicken Stock
05/18/25: Pancakes
05/18/25: Vegetable Stock
05/18/25: Beef Stock
05/18/25: Lobster (Shellfish) Stock
05/18/25: Fish Stock
05/18/25: White Chicken Stock
05/18/25: Turkey Stuffing Soup
05/17/25: Beef - Bean Enchiladas
05/17/25: Bean And Cheese Quesadillas
05/17/25: Can Size Conversion
05/17/25: BBQ Beef Brisket
05/17/25: Chicken Breasts Baked With Herbed Cheese In Puff P...
05/17/25: Apple Apricot Loaf
05/17/25: Osso Buco
05/17/25: Arthritis Relief Formula And Laxative
05/16/25: The Basics of The Five "Mother" Sauces
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
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