I had bought a bag of white fish fillets, I don’t even remember what kind. I poached one and it was disgusting: too oily, chewy, full of merciless bones. Yuck. I couldn’t eat it.
Since I had crammed my freezer full of these, I decided to make a fish stock this morning and use up the lot. All the fish whole, including bones and skins, carrots, celery, onions, parsnips, bay leaves, bouquet garni, some white wine, dill.
I plan to simmer it for about five hours to dissolve the fish cartilage and then sieve it through cheesecloth, put it in the fridge overnight. My hope is that it will have a nice gelled consistency from the dissolved fish bones.
My only concern is the too oily, too fishy taste. I thought I might try making a consumme tomorrow. By adding two egg whites and a shell to the clear soup, simmering it and then filtering it one more time through cheesecloth.
To finish: a little lemon juice, a little dry sherry.
BUT I’d love to hear what other people have done with a too-fishy fish. Has anyone made a classic stock/consomme?