Restaurants & Bars

Ontario (inc. Toronto) Fish

FISH HEADS (and bones)! FRESH. (preferably sole, turbot, rockfish or snapper)

Share:

Restaurants & Bars 7

FISH HEADS (and bones)! FRESH. (preferably sole, turbot, rockfish or snapper)

cheesemagic | Dec 28, 2008 05:31 AM

Hello,

I am looking to make fish broth and need fresh fish heads and bones, preferably sole or turbot, but I can also use rockfish. Any suggestions of stores with the freshest selection in the downtown Toronto area or within walking/biking/transit would be greatly appreciated.

Thank you all. Here is the recipe if anyone is interested.

FISH STOCK
3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper
2 tablespoons butter
2 onions, coarsely chopped
1 carrot, coarsely chopped
several sprigs fresh thyme
several sprigs parsley
1 bay leaf
1/2 cup dry white wine or vermouth
1/4 cup vinegar
about 3 quarts cold filtered water

Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.

Want to stay up to date with this post?

Recommended From Chowhound