Fish stock
Fish stock: an aromatic liquid that adds depth, moisture and flavour continuity to rice dishes, soups, sauces and stews.
What it offers and why to use it
Fish stock: an aromatic liquid that adds depth, moisture and flavour continuity to rice dishes, soups, sauces and stews. Heat before adding to rice and adjust the salt at the end. Concentrated stock reduces both the flavour and the sodium content.
Mild or concentrated flavour depending on ingredients, reduction and salt content.
From shopping to cooking
Choose
When buying fish stock, check the ingredients, percentage of raw materials, salt, date and condition of the packaging.
Store
Homemade or opened stock should be refrigerated quickly and consumed within 3–4 days, or frozen in portions. Follow the packaging instructions.
Prepare
Heat before adding to rice and adjust the salt at the end. Concentrated stock reduces both the flavour and the sodium content.
How to make the most of it
Good pairings
Pairs well with cereals, pulses, vegetables, meats, fish, herbs and spices.
How to substitute it
If you don't have fish stock, you can substitute it with another mild stock or water with flavourings; avoid using a substitute that dominates the dish.
Recipes with fish stock
Creamy orzo with clams and white wine
Pescatarian Includes 30 min resting
Rice with cuttlefish and peas
Pescatarian
Monkfish and artichoke rice
PescatarianIs any information missing? You can report a nutrition or practical correction.
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