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Fish Stock Recipe

User Rating 4.5 Star Rating (2 Reviews)

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Fish Stock Recipe

Fish Stock Recipe

Fish stock, or fumé as it's called in French, is quick and easy to make, and is a really magnificent base for fish soups, chowders, seafood risotto, any number of sauces, and many other uses.

The best fish bones to use are those from mild, lean, white fish like halibut, cod or flounder. Fish to avoid are salmon, trout, mackerel or other oily, fatty fish.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

  • 4 lbs fish bones (see note #1 below), with heads (gills removed)
  • 1 gallon cold water
  • 1 cup dry white wine
  • 1 medium rib celery, chopped
  • 1 medium carrot, peeled and chopped
  • 1 medium onion, peeled and chopped
  • 2 Tbsp butter
  • --------------------
  • 1 sachet d'epices (see note #2) containing:
  • 2-3 whole peppercorns
  • 3-4 parsley stems
  • ½ bay leaf
  • 1 whole clove
  • 1 pinch dried thyme

Preparation:

  1. Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.

  2. In a heavy-bottomed stock pot or soup pot, heat the butter over medium heat.

  3. Lower the heat, add the vegetables and sweat, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.

  4. Add the fish bones and sweat for another couple of minutes, covered, until the bones are slightly opaque.

  5. Add the wine and bring up the heat until it starts to simmer. Then add the sachet and the water, heat to a simmer and let simmer for 30-45 minutes.

  6. Strain (remove fish bones first if that makes it easier), cool and refrigerate.
Makes 1 gallon of fish stock.

NOTE #1: The best fish bones to use are those from mild, lean, white fish like halibut, cod or flounder. Fish to avoid are salmon, trout, mackerel or other oily, fatty fish.

NOTE #2: For an explanation of what a sachet is, see this glossary entry on the sachet d'epices.
User Reviews

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 4 out of 5
Fish to be used, Member kriss7

Mostly I find Salmon - heads, fins, etc. In this is an advise NOT to use it. Well, since it is sold, there must be something where it can be used, isn't it? Chef's could tell where it CAN be used, since good chefs don't waste anything. Can you help me with this one?

53 out of 68 people found this helpful.

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