Oh yes! Although Terry Pomerantz is an avid carnivore, he often cooks different fish and seafood dishes. And even if his fridge is loaded with goodies –like all good cooks- he sometimes runs out of fish stock. Can you substitute fish stock? And what with?
Generally, Terry Pomerantz makes his fish stock from:
- Cod, sole or haddock head and bones
- Minced onion
- Minced leak (white part)
- ¼ cup semi salted butter
- Chopped carrots and celery
- Fresh herbs and sea salt.
- Soak fish head and bones in a bowl of cold water for around 12 hours
- Stir fry onions and vegetables in butter
- Add fish head and bones, and fresh herbs
- Pour in the water and bring to a boil
- Reduce heat and leave at a gentle boil
- Pour fish stock through a fine sieve.
Fish stock substitutes
To replace fish stock, Terry uses clam juice or a mixture of vegetable and chicken broth. Most of the time we have these ingredients on hand, but when we don’t, they are easy to find in most supermarkets.
Terry Pomerantz takes advantage of seafood season to prepare his crustacean broth. A crustacean broth is an excellent substitute for fish stock.
- Boil clam juice without a lid
- Add ½ cube of vegetable broth
- Reduce liquid to ¼
Veggie and chicken broth
- Stir in together the same amount of chicken broth, vegetable broth and water (1/3 for each)
- Bring to a boil
Terry Pomerantz takes advantage of crab and lobster season to make his own crustacean broth. It is very simple:
- Lobster or crab shells
- Shrimp shells
- Stir fry the onion, carrots and celery in butter
- White wine
- Bring to a boil and simmer without a lid until liquid is down to ¼.
Terry Pomerantz, passionate about good food, shares with you his gastronomic favorites, tips and recipes, turning every meal into a memorable experience. Explore his culinary universe and discover the delights he suggests to tantalize your taste buds.