Stock up on fish

Make your own fresh stock for fantastic tasting dishes.

By NERIA BARR
November 27, 2014 12:58
4 minute read.
Shakshouka

Anchovy shakshouka. (photo credit: BOAZ LAVI)

Fish dishes made with fresh, homemade fish stock have bags of flavor and economically use all the fish.

Ask the fishmonger to debone the fish and bag the bones separately. Then cook the stock and use it in a fish dish or freeze it for later use in stews, soups or other fish dishes. You will not believe the difference in the flavor.

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In the first of three articles, we are exploring the world of stocks, starting with fish. We asked Haviv Moshe, a young up and coming chef of the fish restaurant Al Hamayim (On the Water) to share with us his basic fish stock recipe and a few fish recipes using it.

Al Hamayim is an established chef’s restaurant located on the Herzliya seafront.

It offers great service, a pleasant vibe and, most importantly, creative, delicious and varied food.

BASIC FISH STOCK

✔ ½ kg. fish bones
✔ 3 onions, peeled and quartered
✔ 4 large carrots, coarsely chopped
✔ 8 celery ribs, coarsely chopped
✔ 2 bay leaves
✔ 4 liters water

In a large pot, cook all the ingredients for 30 minutes. Strain and pour back into the pot. Simmer until liquid is reduced by half. Let cool and refrigerate.

The broth will keep in the refrigerator for up to 3 days; if frozen, up to 3 months.

BOUILLABAISSE
Serves 4

Bouillabaisse is a traditional Provençal fish soup originating from the port city of Marseille. It was originally made by fishermen using the bony rockfish that they were unable to sell.

✔ 200 gr. fresh fish, cubed (use more than one kind of fish for more flavor)
✔ 6 skinless tomatoes, ground (you can use canned)
✔ 2 carrots, peeled and sliced
✔ 2 fennel bulbs, sliced
✔ 4 celery ribs, sliced
✔ ½ cup anise alcohol such as French Pernod
✔ 2 sprigs thyme, leaves only
✔ Zest of 1 orange
✔ 5 strings saffron
✔ 1.5 liter fish stock

Place all the ingredients except the fish in a large pot, bring to a boil, reduce heat and simmer for 1 hour. Add fish and cook for 5 more minutes.

Adjust seasoning and serve with bread.

FISH PAELLA
Serves 4

✔ 8 boneless and skinless fish fillets, 100 gr. each (preferably saltwater fish)
✔ 2 Tbsp. rice
✔ 4 cups fish stock
✔ 2 onions, peeled and chopped
✔ 2 parsley roots, peeled and cubed
✔ 2 celery ribs, sliced
✔ 1 cup green peas (fresh or frozen)
✔ ½ bunch parsley leaves, chopped
✔ 1 gr. saffron
✔ Pinch salt
✔ Olive oil

Heat a little olive oil in a nonstick pan and sear fish on both sides until browned.

Transfer to a plate.

In the same skillet, sauté all the vegetables, except the parsley. Add oil if needed.

Add the rice and mix. Add the fish stock, saffron and salt. Arrange the fish on top of the rice and bring to a boil.

Cover, lower the heat and continue to cook 15 minutes without removing the lid.

Turn off the heat but keep the lid on another 15 minutes. Serve hot.

ANCHOVY SHAKSHOUKA
Serves 4

This is a great brunch recipe. Serve with a lot of bread and salad on the side.

✔ 10 tomatoes, blanched, peeled and cubed (or use canned)
✔ 5 cloves garlic, sliced
✔ 1 chili, seeds removed, thinly sliced (optional; use less if you don’t like spicy)
✔ 1 Tbsp. sweet paprika
✔Pinch salt
✔ ½ cup fish stock
✔ 8 egg yolks
✔ 2 cans/ jars of anchovies
✔ 2 Tbsp. olive oil

Heat olive oil in a large, deep skillet. Sauté garlic and chili 1 to 2 minutes. Add tomato, fish stock, paprika and salt and cook until liquid is reduced.

Carefully place egg yolks and arrange the anchovies evenly in the skillet.

Cook until eggs are done to your liking.

Variation: Use whole eggs the same way and cook covered until all the white is solid.

FILLET OF SEA BASS IN LEMON BUTTER
Serves 4

✔ 4 fillets of sea bass
✔ 2 Tbsp. olive oil
✔ 4 cloves garlic, sliced
✔ 2 tomatoes, peeled and ground
✔ Juice of 1 lemon
✔ Handful spinach leaves
✔ 2 sprigs thyme, leaves only
✔ ½ cup fish stock
✔ Handful capers
✔ Pinch salt
✔ 50 gr. butter

Heat oven to 200°.

Place the fish in an ovenproof, greased baking dish and bake fish for 10 minutes or until done.

To prepare the sauce: Heat a deep skillet with 2 Tbsp. oil and sauté garlic for 30 seconds to 1 minute. Add the fish stock and tomatoes and simmer until reduced a little.

Add lemon, capers, thyme and salt and cook for 5 to 6 minutes on medium-high heat.

Add the spinach and the butter and cook a few more minutes.

Spoon the sauce on the serving plates and place the fish on top.

Recipes courtesy of Al Hamayim Restaurant, Hasharon Beach, Herzliya, (09) 951-1812


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