My Sweet Marie

Making Fish Stock

Posted on: December 12, 2013

I promised weeks ago that I would post a recipe for fish stock and forgot! Oopsies! So here’s how you do it. Fair warning here, your kitchen will not smell gloriously while doing this, unless of course you love the smell of boiling fish! Use this fish stock or broth for your seafood Stoup, Bisques, chowders etc.

Ingredients:

  • 4 lbs of fish (bones, meat, all of it) cut in large chunks.
  • 1 large onion chopped, skins on
  • 1-2 carrots, washed and cut in big chunks
  • 2-3 celery stalks cut in chunks
  • bay leaf
  • thyme
  • fresh parsley
  • few peppercorns
  • salt to taste
  • 10-12 cups of water

Directions:

  1. To make my stock, I usually buy a whole fish at the supermarket in the freezer area. Look for a sale, really it doesn’t have to be fancy, just a whole fish, cut into chunks, maybe thirds or 1/4’s of the fish. Thaw it first!
  2. Put all the ingredients in a large pot and bring to a boil, let cook for quite a while, maybe an hour or two to really get the flavors all jumbled together! For more spice or flavor, you can add other herbs or spices or different veggies.
  3. I like to leave the skins on the onions, as long as they’ve been washed, they give the stock a bit of color. Same with the carrots. (beets give a lovely red color to broth!)
  4. Once you are satisfied with the taste, drain the broth into another pot that has a colander set in it to catch all the bones and veggies. Don’t do like I did one time and dumped the whole pot into the sink but saved all the bones in the colander! Disaster!
  5. You can pilfer through all the veggies an fish and save it, if you want to, but don’t feel like you’ve wasted as you’ve just made a beautiful broth that will make a gorgeous pot of soup! The cat might appreciate some of that fish tho! I sometimes save the veggies and puree them, adding them to the soup later to thicken it a bit!
  6. Now that your broth is done, go light a candle to get rid of that smell!

 

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