Fish Stock

Fish stock is a quick and flavorful base that adds depth to seafood soups, stews, sauces, and risottos. While the fish industry has become more commercialized, you can still obtain fish heads and racks from fishmongers, often for free. In this recipe, we’ll guide you through making fish stock using white-fleshed fish, which provides a delicate and clean flavor profile. With a cooking time of just 40 minutes, you can create a homemade fish stock that will elevate your seafood dishes. Let’s dive in and create a batch of delicious fish stock.

Makes: About 4 cups

Time: 40 minutes

INGREDIENTS:

• 1 medium onion, chopped (no need to peel)
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 1/2 cup dry white wine
• 1 pound bones and/or cleaned heads from white fish
• 1 bay leaf

INSTRUCTIONS:

1. In a large pot, combine the chopped onion, carrot, celery, dry white wine, fish bones, and/or cleaned fish heads.
2. Add 4 cups of water to the pot, ensuring that the ingredients are covered.
3. Bring the mixture just about to a boil over medium-high heat. Then, reduce the heat to a gentle simmer, with only a few bubbles appearing at a time.
4. Allow the stock to cook for about 30 minutes, infusing the liquid with the flavors from the fish and vegetables.
5. Once cooked, cool the stock slightly.
6. Strain the stock through a fine-mesh sieve or cheesecloth, pressing on the vegetables and fish to extract as much liquid as possible.
7. Use the fish stock immediately to enhance your recipes or refrigerate it for up to 3 days. Alternatively, you can freeze the stock for a few weeks.

TIPS FOR FISH STOCK: 

• When selecting fish for making stock, opt for white-fleshed fish such as cod, haddock, or sole. Avoid using fish with strong flavors, as it can overpower the stock.
• Ask your fishmonger for fish heads and racks, as they are often available for free. These parts provide the most flavor and gelatin for the stock.
• Feel free to add extra ingredients to enhance the flavor of your fish stock. Consider including a chopped tomato (fresh or canned), a smashed clove of garlic, a few sprigs of fresh parsley, slices of lemon, and whole black peppercorns.
• Adjust the cooking time based on the type and size of fish bones or heads you are using. Generally, 15 to 30 minutes of simmering is sufficient for extracting the flavor.
• Straining the stock through a fine-mesh sieve or cheesecloth ensures a smooth and clear stock, free from any particles or solids.
• Label and date your containers when storing the stock in the refrigerator or freezer for easy identification later on.
• Consider freezing the stock in smaller portions, such as ice cube trays or freezer bags, for convenient use in smaller recipes.

Enjoy the delicate and flavorful fish stock as the foundation for your seafood-based dishes. Its quick preparation time allows you to infuse your recipes with the essence of the ocean in no time. Explore the versatility of homemade fish stock and elevate your culinary creations to new heights.