Homemade Fish Stock
User Reviews
4.9
Homemade Fish Stock
Description
This fish stock begins by gently softening chopped onions, carrots, fennel, and celery in olive oil without browning, creating a subtle vegetable base. White wine adds acidity and depth before adding the fish parts—including bones and heads—plus herbs like bay leaf, thyme, and optional flavor enhancers like dried mushrooms and kombu seaweed. The stock simmers gently, avoiding boiling, which preserves a clear appearance and pure taste.
The result is a clear and fragrant stock with layers of fresh briny seafood flavor complemented by vegetable sweetness and herbal aromatics. Its balanced extraction is suitable as a foundation for seafood risotto, chowders, or bisques, imparting richness without heaviness.
After cooking, straining through fine mesh lined with cheesecloth removes sediment ensuring clarity. The stock can be refrigerated up to one week or frozen up to six months to keep on hand for various preparations. Including mushrooms and kombu seaweed is optional but adds subtle earthiness and umami unique to this recipe.
Ingredients
- 3 tablespoons olive oil
- 1 onion chopped, large
- 1 carrot chopped, large
- 1 fennel bulb optional, chopped
- 3 celery chopped, stalks
- salt
- 2 cups white wine or vermouth
- 2 fish bones up to 5 pounds
- 2 fish heads up to 5 pounds
- dried mushrooms optional, a handful
- 2 bay leaf up to 4
- 1 star anise pod (optional)
- 1 thyme to 2 teaspoons dried or fresh
- 3 Kombu Kelp optional, 4 pieces dried
- fennel fronds chopped
Instructions
- Heat the olive oil in a large stockpot over medium-high heat. When the oil is hot, add the chopped vegetables and cook, stirring often, until they are all soft, but not browned. This should take about 10 minutes or so.
- Add the white wine and all the remaining ingredients, plus enough water to cover everything by about an inch or two. Bring to a simmer, then drop the heat to a bare shimmy, about 175°F if you want to be precise. It should not boil under any circumstances, and keep an eye on things to ensure that it doesn't. Simmer like this for 45 minutes to 1 hour, no more.
- Turn the heat as low as it will go. Set a fine mesh strainer over a big bowl, then put a piece of paper towel or cheesecloth in the strainer. Ladle the stock through this set-up into the bowl. When you get to the bottom, skip the dregs down there, as they will be filled with sediment. The stock will never be as good as it is right now, but it can be refrigerated for up to a week and frozen for up to 6 months.
Notes
- Incorporating dried mushrooms and kombu kelp adds extra depth and umami but can be omitted if unavailable.
- Maintain a gentle simmer below boiling to keep the stock clear and flavorful without cloudiness.
- Strain the finished stock through cheesecloth or a paper towel-lined sieve to remove sediment for clarity.
- Store fish stock refrigerated for up to 7 days or freeze for up to 6 months to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 321 cup servings
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Calories | 29kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 9mg | 0% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
