• Larry White

HOMEMADE FISH STOCK

Updated: Mar 3


Homemade Fish Stock

Homemade fish stock (fish fumet) is probably one of the more overlooked stocks outside of corn and apple stock. It is a super light, clean and refreshing liquid that can be used at the base for many dishes. It can be used to made soups, chowders, sauces and even used to poach various types of seafood. And on top of being delicious, fish stock comes together in just about an hour. So its super easy to throw together on the same night you are wanting to use it unlike most other stocks. You generally want to stay clear of making stocks with oily fish, but other than that, you can play around with it. My favorites to use are red snapper, grouper and halibut. You can also make shellfish stocks, which is one of my favorite stocks of all time. I'll do another recipe soon to cover that at a later date.


Makes 6 Cups


Cooks Notes: If you want an even cleaner tasting fish stock, remove the gills and eyes from the fish. Soak the fish in cold water for 30 minutes, strain the water. Soak the fish once again in cold water for 30 minutes and strain. Now you are ready to start the recipe.



INGREDIENTS


  • 4 pounds - fish heads and bones from your favorite (non-oily fish)

  • 3 tablespoon - extra virgin olive oil

  • 1/2 - of a small fennel bulb (chopped)

  • 2 - onions (chopped)

  • 2 - leek (chopped) *optional

  • 1 - carrot (chopped)

  • 3 - celery stalks (chopped)

  • 2 - bay leaf

  • 3 - sprigs of fresh Italian parsley

  • 1 - piece of kombu (optional)

  • 15 - white peppercorns

  • 2 cups - dry white wine

  • 6 cups - water


DIRECTIONS


  1. In a large pot heat the oil over medium heat. Add the fennel, onion, leek, carrot, celery bay leaf, and parsley. Lower the heat to medium-low and cook until the vegetable are soft (do not let brown). This should take around 5-8 minutes.

  2. Add the fish bones and cook while stirring, until the bones and any meat around the bones turn white. This should take around 10 minutes.

  3. Add the water and the wine and bring to a low boil. Cook at a low boil for 15 minutes and skim off the foam as it rises to the top. Remove the pot from the heat and let the mixture rest for 10 minutes.

  4. Strain the fish stock through a fine strainer, while pushing down on the solids while in the strainer to extract all the juices for maximum flavor.

  5. If you have more than 6 cups of stock, simply simmer until it reduces to 6 cups. The homemade fish stock will keep in the refrigerator for up to 3 days if tightly covered. Or you can freezer it for up to 2 months.