Best 6 Flavorful Fish Stock Recipes
Embark on a culinary journey with our flavorful fish stock, a versatile foundation for an array of delectable dishes. Our comprehensive guide presents a collection of recipes that transform this humble ingredient into culinary masterpieces. Discover the secrets of crafting a rich and savory stock using a variety of fish bones, vegetables, herbs, and spices. Learn how to infuse your dishes with umami-rich goodness, adding depth and complexity to soups, stews, sauces, and risottos. Explore the art of creating a classic bouillabaisse, a Provençal seafood stew brimming with Mediterranean flavors. Indulge in an elegant seafood chowder, where tender fish and vegetables swim in a creamy and flavorful broth. Master the technique of preparing a delicate fish soup, highlighting the natural sweetness of seafood. Elevate your culinary skills with our comprehensive guide to fish stock and its endless possibilities.
Let's cook with our recipes!
STRONG FISH STOCK
This recipe uses a technique called "sweating" to extract maximum flavor from every ingredient. Although sweating adds a step, this stock is still effortless to make and takes only five minutes longer to cook than the Traditional Fish Stock.
Provided by Jasper White
Yield Makes about 2 quarts
Number Of Ingredients 13
Steps:
- 1. Melt the butter in a heavy 7- to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
- 2. Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
- 3. Add enough very hot or boiling water to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
- 4. Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
FISH STOCK
Provided by Bryan Miller And Pierre Franey
Categories side dish
Time 20m
Yield Four cups
Number Of Ingredients 3
Steps:
- Combine all the ingredients in a large pot over high heat and bring to a boil. (If you are making one of the recipes that calls for shrimp, reserve the shells and add them to the stock for extra flavor.) Reduce the heat and simmer for 15 minutes.
- Strain the stock and set aside until ready to use.
FISH STOCK
Provided by Barbara Kafka
Categories project
Time 4h30m
Yield 7 cups (5 cups extra-rich fish stock)
Number Of Ingredients 1
Steps:
- Wash fish heads and bones well to eliminate all traces of blood. Cut out the blood-rich gills with scissors.
- Put heads and bones in pot, and cover with 2 1/2 quarts water. Place over high heat, and bring to boil. Skim off scum that rises to top. Lower heat, and simmer stock for 4 to 6 hours, or until approximately 7 cups of broth remain, skimming as necessary. (To make extra-rich stock, used in the recipe below, cook for an extra hour.)
- Strain stock through a damp cloth-lined sieve. Stock can be used immediately, or refrigerated or frozen.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 0 grams, Fat 1 gram, Protein 9 grams, SaturatedFat 0 grams, Sodium 29 milligrams
FISH STOCK
Provided by Regina Schrambling
Categories easy
Time 20m
Yield About 1 1/2 quarts
Number Of Ingredients 5
Steps:
- Chop the vegetables into quarter-inch cubes so they will infuse the maximum flavor to the broth. Place them in a stockpot that holds at least three quarts. Lay the fish bones on top. Pour the water over. Place over medium heat and bring very slowly to a boil, then immediately lower the heat. Simmer for 15 minutes.
- Remove the pot from the heat and let the stock cool completely before straining.
Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 0 grams, TransFat 0 grams
FISH STOCK
Use this recipe to make Finnish Fish Chowder.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 quarts
Number Of Ingredients 16
Steps:
- Make a bouquet garni by tying bay leaves, parsley, thyme, tarragon, dill, fennel seeds, and peppercorns in a piece of cheesecloth; set aside.
- Melt the butter in the stockpot over medium-high heat. Add leeks, onion, mushrooms, carrots, celery, and fennel; cook until vegetables are tender, 8 to 10 minutes. Raise heat to high, and add fish heads and bones, wine, reserved bouquet garni, and enough water to just cover the bones (about 4 1/2 quarts). Bring mixture to a boil; reduce heat to medium-low, and simmer 25 minutes. Skim scum from surface with a large spoon, as needed.
- Prepare an ice bath. Remove stockpot from heat, and strain stock through a fine sieve into a large heat-proof bowl set in the ice bath, and let cool slightly before using or storing.
TRADITIONAL FISH STOCK
This stock is even easier to put together than Strong Fish Stock. It does not require fish heads, only the bones of flat fish - sole, founder, halibut, or turbot - and it doesn't call for the extra step of sweating the bones. It has a more delicate seafood flavor, and it is not as gelatinous as the Strong Fish Stock, making it very versatile.
Provided by Jasper White
Yield Makes about 2 quarts
Number Of Ingredients 11
Steps:
- 1. In a 7- to 8-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won't need the full 2 quarts of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
- 2. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.
- 3. Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
- For equipment, you will need a 7- to 8-quart stockpot, a ladle, and a fine-mesh strainer.
Tips:
- Use a variety of fish bones and heads. This will give your stock a more complex flavor.
- Roast the bones and heads before simmering them. This will help to develop their flavor and color.
- Add vegetables and herbs to the stock. This will add additional flavor and depth.
- Simmer the stock for at least 30 minutes, but longer is better. The longer you simmer it, the more flavor it will develop.
- Strain the stock before using it. This will remove any solids and make it smooth and clear.
Conclusion:
Making fish stock is a great way to use up leftover fish bones and heads, and it's a delicious and versatile ingredient that can be used in a variety of dishes. By following these tips, you can make a delicious fish stock that will add flavor to your favorite soups, stews, and sauces.
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