Fish Stock is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic stock of fish trimmings, onions, lemon zest, herbs and carrots slowly cooked in water that's used as the base for many fish-based soups. The full recipe is presented here and I hope you enjoy this classic British version of: Fish Stock.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
192. INGREDIENTS.—2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water.
Mode.—Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water.
Time.—2 hours. Average cost, with meat, 10d. per quart; without, 3d.
Note.—Do not make fish stock long before it is wanted, as it soon turns sour.
Modern Redaction
Ingredients:
1kg fish trimmings (reserve the heads and tails for this)
2 onions, chopped
thinly-pared zest of 1/2 lemon
1 bunch of sweet herbs
2 carrots, chopped
2l water
Method:
Chop the fish trimmings then combine in a stockpot with the other ingredients before pouring over the water. Bring to a simmer and cook for 2 hours then skim the surface of the liquid before straining through a fine-meshed sieve.
If you want a richer and darker stock then fry the fish and vegetables before simmering and add a little beef and/or veal.
