Product Snapshot – Major Fish Stock Base Powder

Major International offers a line of high-quality stock base powders and pastes – including the fish stock powder – and is widely used in professional kitchens, due to its high quality.

Key Benefits:

• High concentration –
  • Economical usage and storage
• Clean label –
  • Generally no artificial additives and some stock bases are gluten-free or vegetarian
• Versatile Formats –
  • Powder for ease of use and storage, or a paste for richer mouthfeel and sauces
• Consistent Quality –
  • Ideal for restaurants needing replicable flavour and convenience
• Shelf Stable –
  • Has a long shelf life, allowing use whenever needed

How to Use:

For the powder, dissolve 12-20g per litre of boiling water (recommended amount 16g) – this ratio is due to the intense flavour the stock base can provide. The base powder also has a high yield, with 1kg of powder likely to produce 62L of stock when reconstituted.

Recipe Idea – Seafood Risotto with Major Fish Stock Base:

Ingredients:

• 1 1/2 tsp Major Fish Stock Base Powder
• 1 litre hot water (to dissolve the stock powder)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 300g Arborio rice
• 125ml dry white wine (optional, can use water)
• 200g raw prawns/shrimp, peeled and deveined
• 150g cooked mussels or clams
• 150g white fish, cubed (i.e. cod, haddock)
• Zest and juice of 1 lemon
• 2tbsp chopped fresh parsley
• Salt and pepper to taste
• Grated Parmesan Cheese, for serving (optional)

Instructions:

1. 1. Make the stock:
   • Dissolve 1 1/2 tsp of Major Fish Stock Base Powder in 1 litre of hot water. Keep it warm over a low heat.
2. 2. Cook the base:
   • In a large saucepan, heat olive oil and butter over medium heat.
   • Add the onion and cook gently until translucent, about 5 minutes.
   • Add the garlic and cook for another minute.
3. 3. Add rice:
   • Stir in the arborio rice and cook for 1-2 minutes until lightly toasted.
   • Pour in the white wine and let in simmer until mostly absorbed.
4. 4. Cook risotto:
   • Begin adding the fish stock, one ladle at a time, stirring constantly and allowing each addition to absorb before adding the next. This process takes about 18-20 minutes.
5. 5. Add seafood:
   • When the rice is nearly cooked (after about 15 minutes), gently fold in the prawns, fish and mussels/clams.
   • Continue cooking until the seafood is just cooked through (about 4-5 minutes).
6. 6. Finish:
   • Stir in the lemon zest, lemon juice and parsley.
   • Taste and adjust seasoning with salt and pepper.
7. 7. Serve:
   • Spoon into bowls and top with grated Parmesan, if desired.

Interested? You can buy Major Fish Stock Base Powder direct from us – just click here!