Homemade Fish Stock
From borius 16 years ago
- 60 minutes to make
- Serves 1
This recipe makes wonderful homemade fish stock for use as a base for soups, stews, and sauces. It can be frozen for future use. I store it by putting 2 cups into a quart size zip type freezer bag and into the freeze it goes. Read more Freezing in 2 cup bags allows the ability use small or large amounts. This recipe makes about 3 quarts of stock. See less
Ingredients
- EQUPIMENT: shopping list
- Large stock pot shopping list
- INGREDIENTS: shopping list
- 3 pounds fresh fish heads, bones, and trimmings, rinsed, do not use entrails shopping list
- 2 medium yellow onions, chopped shopping list
- 4 celery stalks, chopped shopping list
- 3 carrots chopped shopping list
- 2 bay leaves shopping list
- 1.5 teaspoons coarsely cracked black peppercorns (hammer and zipper bag) shopping list
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley shopping list
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme shopping list
- 2 tablespoons fresh squeezed limejuice shopping list
- 10 cups water (2.5 quarts) shopping list
- 2 cups dry white shopping list
How to make it
- Crack fish heads
- Place all ingredients in a large stockpot
- Bring to a boil over medium high heat
- Reduce heat to medium low and simmer 1 hour
- Skim foam from surface occasionally while cooking
- Remove from heat and strain through fine sieve
- Discard solids from sieve
- Use stock as directed in individual recipes
- Freeze remaining stock in quart size zipper freezer bags, 2 cups in each bag.
- Makes about 3 quarts
People Who Like This Dish 4
- linebb956 La Feria, TX
- cheryilyn Salem, OR
- zanna MOUNT CLEMENS, MI
- chriesi Zuerich, CH
- borius Klamath Falls, OR
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The Rating
Reviewed by 2 people-
I make this... and everyone looks at me like I am crazy... but it really makes a seafood dish better. Great used in shrimp dishes too! I also boil the shells from shrimp.. and freeze the stock.
linebb956
in La Feria loved it
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" It was excellent "