Gourmet Kisco Frozen Fish Stock
$26.00
An important ingredient for one of the five French mother sauces - béchamel, velouté, espagnole, hollandaise, and tomato.
As the starting point for many secondary sauces, you can consider these five as the holy grail of deliciousness.
As the starting point for many secondary sauces, you can consider these five as the holy grail of deliciousness.
Add these names to your dictionary and you'll be sounding extra-fancy in no time.
How to Use Fish Stock
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In seafood dishes – bouillabaisse, chowder, paellas, spiced kedgeree, etc
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As a base for sauces – whisk stock into a bubbling roux of flour and butter to make a velvety fish velouté which will take your fish pie to the next level.
Click here for a recipe from The Spruce Eats.
Good to Know Facts
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Reduce stock by half for a demi-glace (demi meaning half in French)
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Reduce stock by 80–90% for a glace
Reducing the stock intensifies the flavour and naturally thickens it (without having to use any kind of thickening agent).
Need a Fishmonger's Advice?
Feel free to email us at info@greenwoodfishmarket.com for instructions on speciality products to get the best out of your seafood. We're always more than happy to help!
Gourmet Kisco Frozen Fish Stock
$26.00