Best Homemade 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.

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.

HOMEMADE FISH STOCK (SALLYE)

Steps:

• 1. Peel scallions or onions and finely dice.
• 2. Place heavy stock pot over medium heat and add the olive oil
• 3. When oil starts to shimmer, add the fish head and bones, shrimp shells and peppercorns to the heated oil. Season with salt and cook for 2-3 minutes until fish head turns opaque. Add scallions or onions, thyme and parsley or cilantro while stirring with wooden spoon.
• 4. Cook for 2-3 minutes until the bones and shells are also opaque.
• 5. Add the wine and the bay leaf and cook for 1 minute just until wine begins to boil.
• 6. Add 2 quarts of water and turn heat to medium low or low, just high enough to simmer. Cook for 20 minutes, then strain the stock. (I strain mine twice just to make sure I get all the bones).
• 7. Store in airtight container in refrigerator until ready to use (for 2-4 days). Can be easily frozen for up to 2 months.
• 8. You can usually get the fish heads and bones cheap (or sometimes even free) at a quality sea food market.