Homemade stock infuses the deepest flavor into paella. In Spain, a classic fish stock—the kind used in shellfish paella—is typically made from a combination of small bony, non-oily soup fish (such as little red mullets), the heads and bones of larger species (such as monkfish or cod), and often a handful of Mediterranean galeras (mantis shrimp) or small crabs, and simple aromatics. This recipe doubles easily if you prefer to make a big batch and store it.
Your complete guide to mastering the Spanish essential and scoring perfect soccarat
Caldo de Pescado (Fish Stock)
Homemade stock infuses the deepest flavor into paella.
Yield: makes 2 QT
Time:
45 minutes
Ingredients
- 1½–2 lb. small, white-fleshed, non-oily fish such as red mullet, or the heads and bones of larger white-fleshed, non-oily fish, such as cod
- 1 leek, trimmed, coarsely chopped, and rinsed
- 1 large tomato, halved
- 10 black peppercorns Pinch of salt
- 10 sprigs fresh flat-leaf parsley
Instructions
- In a large pot, place the fish, 8½ cups cold water, the leek, tomato, peppercorns, and salt; bring to a boil, then reduce the heat to a low simmer. Cook, occasionally skimming any foam that forms on top, for 30 minutes.
- Remove from the heat and stir in the parsley; let the stock rest and cool 15 minutes. Strain and reserve, and discard the solids. (You will have about 8 cups stock.)
- Use immediately, store in the refrigerator for up to 3 days, or freeze for up to a few months.