Best 2 Homemade Fish Stock Recipes

Creating a flavorful and versatile homemade fish stock is a culinary skill that can elevate the taste of your dishes, adding depth and complexity to various culinary creations. Whether you're preparing a classic bouillabaisse, a fragrant seafood stew, or a delicate fish soup, a well- crafted fish stock serves as the foundation, providing a rich and savory base that enhances the natural flavors of seafood. In this comprehensive guide, we'll explore the art of making homemade fish stock, providing step-by-step instructions, essential tips, and a variety of recipes tailored to different culinary preferences. From selecting the freshest fish bones and vegetables to mastering the techniques of simmering and straining, you'll discover how to create a flavorful fish stock that will transform your culinary creations into unforgettable meals.

Let's cook with our recipes!

HOMEMADE FISH STOCK

Homemade Fish Stock image

To be used in a wide variety of seafood dishes. Use only light-flavored fish. It can be frozen in small quantities for ease of use.

Provided by TerryWilson

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 55m

Yield 10

Number Of Ingredients 10

Ingredients

3 pounds fish heads, bones, and trimmings
2 tablespoons unsalted butter
2 leeks, white part only, thinly sliced
1 carrot, chopped
1 rib celery, chopped
1 cup dry white wine
2 ½ quarts water
1 bouquet garni
10 whole black peppercorns
3 thick slices of lemon

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.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 8.9 g, Cholesterol 6.1 mg, Fat 7.5 g, Fiber 3.1 g, Protein 26.3 g, SaturatedFat 1.5 g, Sodium 23.4 mg, Sugar 1.3 g

HOMEMADE FISH STOCK

Homemade Fish Stock image

This can be a base for many soups and stews, and when making our Caribbean Bouillabaisse.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes 2 quarts

Number Of Ingredients 15

Ingredients

4 pounds heads and bones of nonoily white fish, such as sole, flounder, snapper, or bass
1 large leek, white and light-green parts only
2 dried bay leaves
8 sprigs fresh flat-leaf parsley
10 sprigs fresh thyme
4 whole cloves
1 1/2 teaspoons fennel seeds
8 whole black peppercorns
1 1/2 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch pieces
2 medium carrots, scrubbed and cut into 1/4-inch pieces
2 stalks celery, scrubbed and cut into 1/4-inch pieces
1/2 bulb fennel, cut into 1/4-inch pieces
1 cup dry white wine
2 dried fennel branches, broken in half (optional)

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.

Tips:

Use fresh, high-quality fish. This will make a big difference in the flavor of your stock.
Roast the fish bones and vegetables before simmering them. This will help to develop a richer, more flavorful stock.
Use a variety of vegetables. This will add depth and complexity to the flavor of your stock.
Simmer the stock for at least 30 minutes. This will help to extract all of the flavor from the fish bones and vegetables.
Strain the stock before using it. This will remove any bones or vegetables that may have remained in the stock.

Conclusion:

Making fish stock from scratch is a great way to use up leftover fish bones and vegetables, and it's also a great way to add flavor to your favorite dishes. With a little planning, you can easily make a delicious and versatile fish stock that can be used in a variety of recipes.