This fish stock recipe is quick and easy, and better than anything you can buy at the shops. Homemade fish stock, like most other types of stock, is so easy to do. You only need a few ingredients, and in the case of fish stock, only 25 minutes of simmering time.
Estimated reading time: 4 minutes
Table of contents
Why make your own Fish Stock?
Why make anything at home? Because you control what goes in it! If you’ve even just once looked at the ingredients on the back of your favourite biscuits or drink, you’ll be appalled! Seriously.
It really is the reason I make so many things at home from scratch, so not only can I make it to my own taste, but I am also not putting any nasties in there!
Fish Stock Recipe
Everyone has his or her own preferences in what goes into the stock besides the fish. I like fish and seafood stock to be light and subtle, with promises of the sea, with just a hint of aroma. To that end, we only go for lighter aromatics, no garlic and onion here.
All you need to make this fish stock:
- fish bones, heads and skin
- some aromatics (we’re using carrots, celery and leeks)
- a herb or two (I’m only using parsley)
- black peppercorns
To the above, I also add some dry white wine, a tomato and some salt.
Where to get Fish Bones for Fish Stock?
This is a question I get asked a lot. Just find a friendly neighbourhood fishmonger. In the old days, ( I sound like my father-in-law now), you used to be able to get it from the fishmongers at our supermarkets. Sadly, in this day of stricter hygiene laws, they don’t do that anymore.
If you can’t find a fishmonger for the bones, do it yourself. Boning a fish really is the easiest thing in the world, it doesn’t take more than 5 minutes per fish. Just do a search for a YouTube video, and you’re all set!
Just be sure to rinse whatever you use very well, getting rid of all blood and gunk.
After straining, cool to room temperature, then transfer it to a clean container. Store in the fridge and use within 3 days.
- After straining, boil the stock down to reduce by half, so you don’t have to freeze large amounts. This way, you will also have slightly concentrated frozen stock.
- Cool to room temperature, then freeze in large ice cube trays, the sort that will hold 100ml (2/5 cup), or in other freezer proof containers. Use within 2 months.
Let’s go see how to make fish stock at home!
Recipes using Fish Stock on LinsFood
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Homemade Fish Stock Recipe
- about 1 kg fish bones and skin
- 1 large leek
- 1 large carrot
- 1 celery stalk
- 1 tsp black peppercorns
- 3 sprigs fresh parsley
- 125 ml dry white wine optional
- generous pinch of salt
- enough water to cover
- Rinse the fish bones and skin and place in a stockpot or large heavy based saucepan.
- Chop the leeks, carrots and celery roughly and add to the stockpot.
- Add everything else to the stockpot, then add enough cold water to cover the fish and vegetables (about 1.5 litre/6 cups).
- Place the stockpot onto a high heat and bring the liquid to a simmer.
- After five minutes, start to remove the scum that forms on the surface with a slotted spoon or skimmer and discard. Reduce the heat and simmer on low heat, covered, for 25 minutes.
- At the end of cooking time, strain the stock into a clean pot, discarding all the solid contents. Cool to room temperature, then store in the fridge for up to 3 days, or freeze.