Best 12 Fish Stock Recipes

HOMEMADE FISH STOCK

Steps:

• Wash fish in cold water and drain well.
• Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.
• Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.

TRADITIONAL FISH STOCK

Steps:

• 1. In a 7- to 8-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won't need the full 2 quarts of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
• 2. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.
• 3. Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
• For equipment, you will need a 7- to 8-quart stockpot, a ladle, and a fine-mesh strainer.

HOMEMADE FISH STOCK

Steps:

• Remove the gills and any traces of blood from fish heads; thoroughly wash bones, and cut them to fit into a 12-quart stockpot. Place heads and bones in a large bowl, and set aside.
• Quarter leek lengthwise; cut into 1/4-inch-thick slices. Transfer to a bowl of cold water; let stand 5 minutes to rid leek of sand. Lift out of water; drain in a colander; set aside.
• Make a bouquet garni by placing bay leaves, parsley, thyme, cloves, fennel seeds, fennel branches, and peppercorns in a 12-inch-square piece of cheesecloth. Form a bundle, and tie with kitchen twine; set aside.
• Melt butter in a 12-quart stockpot over medium heat; add cut leek, onion, celery, and fennel bulb; cook until vegetables are tender, 8 to 10 minutes. Increase heat to medium high, and add fish heads and bones. Cook, stirring, 5 minutes. Add wine, bouquet garni, and 2 1/2 quarts water, covering the bones. Bring liquid to a boil. Reduce heat to low, and simmer 25 minutes, skimming any scum that rises to the surface. Turn off the heat, and let sit 10 minutes.
• Prepare an ice bath. Strain the stock through a fine sieve set over a large bowl. Set the bowl in the ice bath. Use stock within 1 day, or freeze for up to 3 months.

FISH STOCK

Steps:

• Wash the bones in cold water to remove any scales or unwanted materials, then combine all ingredients in a large pot. Quickly bring just to a boil, then lower the heat to a slow simmer and cook 1 hour.
• While the stock simmers, skim and discard any coagulated proteins from the fish bones that rise to the surface. Remove from the heat, pour the stock through a fine-mesh sieve lined with cheesecloth, and then cool as quickly as possible in an ice water bath. Refrigerated and covered, the fish stock should keep well for up to 1 week. The stock can also be kept frozen as long as 6 months.

QUICK FISH STOCK

Steps:

• Heat saucepan over medium heat. Add olive oil, shallots, garlic halves, fennel, peppercorns, carrot and saute for a few minutes. Add fish bone and continue to saute for 5 minutes then add wine and water. Bring to a boil, then reduce to a simmer for 20 minutes and strain. Use immediately or cover and refrigerate.

FISH STOCK

Steps:

• Cut the vegetables into even size pieces. No need to be exact for this one.
• Place in large pan with the fish trimmings and cover with 1.2 litres of water. Wash the parsley thyme and bay leaves and place in the pan with the peppercorns and garlic.
• Bring pan to boil over a low heat, reduce heat and simmer for 30 minutes. It help to skim the stock a few times during cooking. (Do not cook the stock for longer than 30 minutes at this stage, as I have noticed the stock becomes a little bitter).
• Strain stock through a fine sieve, making sure that no bones get into the stock. (I sieve a few times over to make sure).
• Return the strained stock to a clean pan and boil for 10-15 minutes. (This step helps the stock to reduce a little and become more intense in flavour).
• Cool stock and freeze stock in small portions for use when required.

FISH STOCK

Steps:

• Wash fish heads and bones well to eliminate all traces of blood. Cut out the blood-rich gills with scissors.
• Put heads and bones in pot, and cover with 2 1/2 quarts water. Place over high heat, and bring to boil. Skim off scum that rises to top. Lower heat, and simmer stock for 4 to 6 hours, or until approximately 7 cups of broth remain, skimming as necessary. (To make extra-rich stock, used in the recipe below, cook for an extra hour.)
• Strain stock through a damp cloth-lined sieve. Stock can be used immediately, or refrigerated or frozen.

FISH STOCK

Steps:

• Chop the vegetables into quarter-inch cubes so they will infuse the maximum flavor to the broth. Place them in a stockpot that holds at least three quarts. Lay the fish bones on top. Pour the water over. Place over medium heat and bring very slowly to a boil, then immediately lower the heat. Simmer for 15 minutes.
• Remove the pot from the heat and let the stock cool completely before straining.

FLAVORFUL FISH STOCK

Steps:

• Combine 1 1/2 pounds white fish bones or cleaned heads, some roughly chopped carrot, celery and onion, 1 bay leaf, a crushed garlic clove, a few slices of lemon, 4 or 5 black peppercorns, 1/2 cup white wine and 5 1/2 cups water.
• Bring almost to a boil, simmer and strain.
• If you like, substitute crushed tomatoes or cream for some of the water.

BASIC FISH STOCK

Steps:

• Put all ingredients in a large stockpot over medium heat.
• Bring to a boil, reduce heat, partially cover, and simmer for 2 hours.
• Strain.
• Refrigerate or freeze until ready to use.
• I like to freeze in ice cube trays, then place in a ziplock freezer bag (doubled, to prevent any possible freezer burn).

FISH STOCK

Steps:

• Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, carrots, and celery, stirring occasionally, until golden, 6 to 8 minutes.
• Add fish bones and trimmings, water, vinegar, peppercorns, and salt and bring to a boil, skimming froth, then reduce heat and simmer, uncovered, 30 minutes.
• Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.

FISH STOCK WITH RED WINE (FUMET DE POISSON AU VIN ROUGE)

Steps:

• Heat oil in casserole and add fish bones, onion and carrots. Sprinkle with salt and pepper and cook, stirring, about 2 minutes.
• Add wine, water, bay leaf, parsley and thyme. Bring to boil and let simmer, uncovered, about 40 minutes. Strain sauce through fine sieve, pushing solids with wooden spoon to extract as much liquid as possible. Discard solids.