Page 488 - YC Cooking School

chopping the veggies for a stock, as they’ll be strained out later anyway. Simply give them a
rough chop and throw them in the pot. Easy peasy.

Don’t overfill the pot with water.
If you do this, you run the risk of diluting the delicious flavours that result. Instead, pour in
just enough water to cover the fish offcuts and vegetables.

Keep it at a gentle simmer
For the time-starved chef, the good news is that it only takes 30 minutes for the beautiful
flavours of the fish bones and offcuts to infuse into the liquid. This is a much quicker
process than making a meat-based stock for example, which can take up to four hours.
Crank the heat up at first to allow any impurities to rise to the surface. After skimming,

remember to reduce the heat to a gentle simmer as boiling it for too long can result in a
nasty chalky flavour that you really want to avoid.

Cheat sheet for this lesson’s recipes

Ingredient substitutions, shortcuts and time-saving tips

1. Filleting fish is a skill worth mastering but if you’re pressed for time, ask your
fishmonger to do it for you.

2. Buy good quality fish stock instead of making it yourself. You’ll save about 30 minutes.
3. Keep it easy breezy by roughly chopping the veggies for your fish stock.
4. If you can’t get your hands on saffron, use a little ground turmeric instead for the
risotto.
5. For both recipes in this lesson, you can sub in any sustainable white fish for the
Angelfish or Kabeljou.
6. For the bonus recipe, mix things up by substituting kale for the spinach and finely
chopped green olives for the capers.

Learn to cook online at learn.yuppiechef.com

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