Simple Fish Stock
Simple Fish Stock
Yields 1 Quart
Hints
- Every reputable seafood market or department in a grocery store has extra fish heads and tails. If the idea of cooking a fish head is less than appealing to you, ask the fish seller for 1# of an inexpensive white fish and take it home for stock. Canned clam juice in jars can be used for stock but it is unseasoned and comes in 6-8 oz. containers making it pretty pricey.
- I keep a separate fish stock bag that contains only: crab shells, shrimp skins and tails, uncooked fish skins to provide seafood flavor. I combine it with a regular stock bag to make fish stock.
Ingredients
Contents of 1 frozen stock bag or,
1 medium size yellow onion, peeled and quartered
2 cloves garlic, skin on
2 celery stalks (tips and leaves are flavorful) broken in half
1 or 2 carrots, washed but not peeled
1 sprig of fresh lemon or regular thyme
1 fresh lemon cut in half
1 Fish head and tail or 1# white fish fillet or steak
½ gallon water
2 tbs. kosher salt and 6 black peppercorns
Procedure
- Put all ingredients in a stock pot (squeeze the lemon halves before putting them in). Turn the stove fan on HIGH. Bring liquid to a rolling boil, turn heat to low and simmer uncovered for 45 minutes or until the liquid is reduced by half. Turn off heat and cool to room temperature.
- Strain stock, taste and add salt to taste. Divide into two one-quart containers, more if there is extra. Fish stock can be frozen for up to 6 months.