Easy Homemade Fish Stock Recipe
This fish stock is both flavorful and healthy.
Ingredients
- 3 fish carcasses except gills and guts, including heads of non-oily fish such as Snapper, Flounder, or Tilapia
- 2 tbsp olive oil
- 2 carrots, unpeeled and chopped
- 3 tomatoes, halved
- ½ cup yellow onions
- 4 stalks celery, chopped
- 2 cloves garlic
- 5 sprigs fresh thyme
- 3 sprigs parsley
- ½ cup good white wine
- Kosher salt
- 1½ tsp freshly ground black pepper
- 2 quarts water
Instructions
- Warm oil in stockpot. Add carrots, onions, and celery over medium heat for about 15 minutes, or until lightly browned. Add garlic and cook for 2 more minutes.
- Add fish carcasses, tomatoes, water, white wine, salt, pepper, thyme, and parsley to the pot. Bring to a boil and reduce heat to a simmer for about 3 hours.
- Remove carcasses with tongs and strain the liquid. Use then or refrigerate and then freeze what you have left over. It will last in the refrigerator for a few days and in the freezer for a year.
Notes
NOTE: For this recipe you may use any vegetables you have on hand. You can leave out the tomatoes if you like to make a more traditional fish stock. Sometimes parsley can leave your stock a little cloudy, so if you want a clearer broth, leave that out.
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