Homemade Fish Stock
Homemade fish stock is a versatile and flavorful base for many seafood dishes. Made from simmering fish bones, vegetables, and aromatics, this stock adds a rich depth of flavor to soups, stews, risottos, and sauces. Unlike store-bought versions, homemade fish stock allows you to control the ingredients and customize the flavor to your liking.
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
10
Yield:
5 to 6 - cups
Ingredients
Directions
Step 1
Wash fish in cold water and drain well.
Step 2
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.
Step 3
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 (per serving)
214
Calories
8g
Fat
9g
Carbs
26g
Protein
Complement
The process of making homemade fish stock involves simmering fish bones, such as the heads, tails, and fins, along with aromatic vegetables like onions, carrots, and celery, in water. This slow simmering process allows the flavors and nutrients from the fish and vegetables to infuse the liquid, resulting in a rich and savory broth. The end result is a flavorful and nutrient-rich stock that is free of artificial additives and preservatives. Whether you're making a classic bouillabaisse, a creamy seafood chowder, or a delicate fish risotto, homemade fish stock is a crucial ingredient that elevates the dish to a whole new level. With its depth of flavor and versatility, homemade fish stock is a must-have for any seafood lover's kitchen.
