Sides & Appetizers
Homemade Fish Stock for Soups & Stews
Learn how to make a rich, flavorful Fish Stock from scratch, a versatile base perfect for soups, stews, and seafood dishes. Using fresh fish bones, aromatic herbs, and a splash of French white wine, this fish stock is both easy to make and essential for any culinary enthusiast. Follow Chef Healthy H
Ingredients
- Makes 8 cups - 3lb assorted fresh fish bones or trimmings from fish such as cod, Pacific rockfish, sea bass, flounder.
- 1/4 cup olive oil
- 2 cups dry French white wine, such as Sauvignon Blanc or Chablis
- 2 ribs celery roughly chopped
- 1 large onion roughly chopped
- 3 carrots, peeled and roughly chopped
- 4 large ripe tomatoes (or one 28-oz. can tomatoes, drained), peeled, seeded, and chopped
- Feathery tops from 1 large bulb fennel (reserve the bulb for the bouillabaisse)
- 1 small bunch fresh flat-leaf parsley I small bunch fresh thyme
- 3 bay leaves
- 8 cups water
Directions
- 1
Rinse the fish bones or small fish. Warm the olive oil in a large pot over medium heat.
- 2
Add the fish bones and cook them, stirring continuously to expose all the surfaces to the heat, until the fish breaks down to a fragrant mess in the bottom of the pot, about 15 min.
- 3
Add the wine and scrape up any bits of fish sticking to the bottom of the pot.
- 4
Add the vegetables, herbs, and water and bring to a boil.
- 5
Reduce to a simmer and skim off and discard the white froth as it rises to the surface.
- 6
Maintain a gentle simmer for 30 min.
- 7
Remove the stock from the heat and strain, pushing as much of the solids through as you can.
- 8
Strain a second time.
- 9
Taste and simmer to reduce and concentrate the flavor.
