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You might be more familiar with chicken or vegetable stock, but you can make your own fish stock too! And it goes a long way towards elevating things like fish chowder or Cioppino. Anytime you have fish scraps on hand, making this stock is a must! Learn how to do it below.
This recipe is featured in our online cooking class, Deboning a Fish.
Click the link above to watch the step-by-step video of how to make this recipe!
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Fish Stock
Ingredients
- 1 lb. Fish bones (head, spine, tail, and scaps)
- 1 yellow onion, skin peeled
- 2 whole garlic cloves
- 1 carrot
- 1 celery stalk
- 3 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 bay leaf
- 1/2 cup white wine
- 6 cups cold water
Preparation
- If you have time, roast the bones, onions, garlic, celery, and carrots in an oven at 400° F after drizzling with oil.
- For the quick version, add all ingredients to a pot and cover with water.
- Bring water to a boil and reduce heat to a low simmer. Skim the foamy impurities from the top with a spoon.
- Simmer for 1 hour up to 8 hours for maximum flavor. (Skim as you go)
- Strain and freeze, and enjoy!