Hot Sauces for Seafood

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Fish and Shellfish Stocks

All good cooks would agree that a well-made stock adds so much to a dish, and this basic culinary building block is something that's worth investing the extra time on. They are simple to make and with just a handful of basic ingredients this will give any recipe that calls for stock the best starting point.

Fish Stock

Fish Stock

Ingredients
500g Fish Bones
1 Carrot
1 Stick of Celery stick
50g Leek
1 Onion
A few Parsley Stalks
Fennel Bulb Trimmings (if you have them)
4 Bay Leaves
10 Black Peppercorns

Method
1. Put all the ingredients in a pan and cover with water.
2. Bring to the boil and spoon off any white or grey froth that settles on the surface.
3. Reduce the heat and simmer for 30 minutes.
4. Strain, cool and store in the fridge for up to three days, or freeze for up to a month.

Shellfish Stock

Shellfish Stock

Ingredients
500g Crab Bones (you can also use prawn shells, lobster shells etc.)
1 Carrot
1 Stick of Celery stick
1 Clove of Garlic
50g Leek
1 Onion
A few Parsley Stalks
A few sprigs of Thyme
Fennel Bulb Trimmings (if you have them)
4 Bay Leaves
2 tsp Tomato Puree
10 Black Peppercorns

Method
1. Start by placing the crab bones in a roasting tray and roast in a preheated oven 180°c for 15-minutes, turning them over half way through cooking. (this will intensify the flavour)
2. Place the crab bones in a large saucepan along with the rest of the ingredients with all the veg cut into a medium size dice.
3. Cover with water, bring to the boil and then simmer for 30 minutes.
4. Pass through a sieve to and skim any impurities from the surface.
5. Store in the fridge for up to three days, or freeze for up to a month.

Court Bouillon

Court Bouillon

A Court Bouillon is an aromatic liquid used for poaching fish like salmon. It includes acidic ingredients like wine and lemon. The first Method is for making up a batch for use in a recipe that calls for a Court Bouillon. The second method is for when you are poaching large fish.

Ingredients
850ml Water
125ml White Wine
Zest of 1 Lemon (peeled with a potato peeler)
1 Onion (roughly chopped)
2 Cloves Garlic (sliced)
1 Stick of Celery (roughly chopped)
4 Bay Leaves
10 Parsley Stalks
5 Sprigs of Thyme
12 Peppercorns
A good pinch of Sea Salt

Method 1
1. Place all the ingredients into a saucepan and bring to the boil.
2. Simmer for 30 minutes.
3. Remove from the heat and allow to cool for 30 minutes.
4. Pass the liquid through a sieve and refrigerate.
5. Store in the fridge for up to three days, or freeze for up to a month.

Method 2
1. Place your prepared fish (eg. whole trimmed salmon) in a large fish kettle or deep roasting tin.
2. Arrange all the ingredients around the fish and then poor over the wine and water.
3. Put the lid of the fish kettle in place, or if cooking in a roasting tin place a sheet of greaseproof paper on the top and then foil over the whole tin.
4. Then poach your fish in the liquid until the fish is cooked.
5. If you are serving the fish cold (eg. as a dressed salmon) cool the fish down over night in the fridge, but keep it in the liquid.
6. Carefully remove the fish from the liquid the day after cooking.