Essential Cuisine Fish Stock Mix 700g

Fish Stock

Essential Cuisine Fish Stock Mix 700g delivers the clean, delicate flavour of a traditional white fish stock without the time and preparation needed to make it from scratch. Made with quality whole fish and carefully selected vegetables, it creates a well-balanced stock with the characteristic taste and appearance of freshly prepared fish stock. It dissolves instantly in boiling water, making it a convenient way to add depth and consistency to seafood dishes.

Perfect for chowders, seafood risottos, fish pies and classic sauces, this versatile fish stock enhances delicate flavours without overpowering them. It works particularly well in creamy reductions, bisques and white wine sauces, where its subtle savoury notes bring balance and richness. For the best flavour, it's especially effective when stirred into cream-based sauces towards the end of cooking, allowing the fresh fish character to shine through.

Key Features:

• 700g tub.
• Produces up to 40 litres of fish stock.
• Made using quality whole fish.
• Delicate, authentic white fish flavour.
• Instantly dissolves in boiling water.
• Ideal for seafood soups, sauces, risottos and fish pies.
• Consistent flavour and performance.
• Long 18-month shelf life.

Recipe Inspiration:

• Prepare a classic seafood risotto with prawns, mussels and fresh parsley using the fish stock as the cooking liquid.
• Create a silky white wine and cream sauce to serve with pan-fried cod or sea bass.
• Make a comforting smoked haddock chowder with potatoes, leeks and sweetcorn.
• Use the stock as the base for a traditional fish pie filled with salmon, cod and prawns beneath creamy mashed potato.

How much stock does a 700g tub make?

A 700g tub makes approximately 40 litres of fish stock when prepared using the recommended ratio of 16g of stock mix per litre of boiling water, making it ideal for regular seafood cooking.

What types of dishes is fish stock best used in?

Fish stock is perfect for seafood risottos, chowders, fish pies, bisques, seafood pasta dishes and classic fish sauces. It provides a delicate savoury base that complements seafood without masking its natural flavour.

When should fish stock be added to cream sauces?

For the best flavour, fish stock is often added towards the end of preparing cream-based reductions. This helps preserve its delicate fish character while creating a rich, balanced sauce.

Ingredients:

Ingredients when reconstituted: Fish Stock (Water, FISH, Onion, CELERIAC, Leek, Carrot Extract, Spice, Herb), Salt, Maltodextrin, Yeast Extract, Rapeseed Oil.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.