Strong Fish Stock

[230gr]

Here is a good way to extract nutrients from use fish heads and bones. Naturally under SHTF conditions any cooking fat will work in place of butter and vegetables and herbs will be whatever is available to you.
This recipe uses a technique called "sweating" to extract maximum flavor from every ingredient but takes a little longer to cook than the Traditional Fish Stock. The vegetables and spices (very thinly sliced onions, celery, carrots with herbs and peppercorns) are sautéed. Then fish heads and bones are layered on top of these vegetables with a little white wine added and the pot covered. This "sweats” the heads and bones drawn out the flavorful proteins seen as little white droplets of protein coagulating on the surface of the bones before covering with water and 10 minutes before straining producing a gelatinous stock for chowder broth.

Strong Fish Stock (Yield 2 quarts)
Ingredients
2 T            butter
2               onions, very thinly sliced
4               stalks celery, very thinly sliced
2               carrots, very thinly sliced
2               dried bay leaves
1/4 cup     chopped fresh flat-leaf parsley leaves and stems
6               sprigs fresh thyme
2 T            black peppercorns
2               fish heads (4 inches) split lengthwise (gills removed)
3 pounds  fish bones cut into 2-inch pieces
1/4 cup     wine
2 quarts    boiling water
salt
Preparation
1.   Melt the butter in a heavy 8-quart stockpot over medium heat.
2.   Add the vegetables and spices then and cook, stirring frequently, until the vegetables become very soft without browning, about 8 minutes.
3.   Place the fish head on the vegetables and stack the fish bones evenly on top then pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
4.   Add enough boiling water to just barely cover the bones, stir gently and simmer 10 minutes, uncovered.
5.   Carefully skimming off any white foam trying not to take any herbs, spices, or vegetables with it.
6.   Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes before straining through a fine-mesh strainer (save vegetables!) and season lightly with salt.

[TWP]

And now I'm hungry... thanks 230gr.