WITH CHEF PALEY MAKES 11 CUPS OF STOCK TIME: 55 MINUTES
There are so many uses for this rich and delicious Hawaiian Kanpachi stock! Be sure to try it in our Hawaiian Kanpachi Chowder recipe...
HAWAIIAN KANPACHI STOCK
Part: All bones and leftover fish parts
It is always very useful to have a homemade fish stock in your fridge or freezer as the homemade quality exceeds anything store bought. There are many uses for it, such as chowder, soups, cioppino and bouillabaisse. I really like to make a seafood risotto and this very clean and flavorful tasting stock made from Hawaiian Kanpachi is just perfect for cooking rice.
INGREDIENTS
2 tbsp of olive oil
Bones, head, collars, and trim from about a 5-pound Hawaiian Kanpachi
Kosher salt and freshly ground black pepper
Leek green tops only from two leeks, sliced thick
Tops from two fennel bulbs, sliced thick
I carrot, sliced into thick disks
2 cups of white wine
12 cups water
2 bay leaves
THE PROCESS
Pour olive oil into a large soup pot or a Dutch oven and place it on a burner set on high. Heat the olive oil till it shimmers, about 2 minutes. Season the fish bones, head, collars and trim generously with salt and pepper all over. Carefully add them into the hot pot and cook on all sides until slightly opaque, about 5 minutes. Add all the vegetables and stir a few of times just to incorporate. Pour in the wine and water, add bay, and bring to a boil, about 10 minutes.
Reduce the heat to medium and cook about 45 minutes, until the stock develops golden color and pronounced flavor. Skim periodically throughout cooking as fat/foam forms around the edges of the pot to keep the stock as clear as possible.
Strain the stock into a bowl and cool in an ice bath. Stir the stock occasionally with a spoon to encourage faster cooling. When cool enough to handle while keeping all the cooked trim, the head, and collars, discard all the vegetables.
Pick all the meat you can. Pay particular attention to the top of the head and below the eyes as well to the large chunks of meat all around the collars. Transfer all the picked meat to a container with lid and reserve for making Creamy Kanpachi Salad or Kanpachi Fishcakes or another recipe of your choice.
Transfer the cooled stock into several smaller containers with lids. Mark, date and refrigerate until needed. Kanpachi Stock will keep well cold for about a week. If you don’t have any plans for it with in that time, freeze the stock. It will keep well frozen for couple of months.
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