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fish stock recipe

Fish Stock Recipe

Author: Larry White
Clean, light homemade fish stock (fish fumet) made from fish bones and heads, white wine, and aromatics. Ready in about an hour and perfect for seafood soups, chowders, risotto, paella, and quick sauces.
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Course Soup
Cuisine American
Prep Time15 minutes
Cook Time45 minutes
Servings: 7 Cups

Ingredients 

  • 4 pounds fish heads and bones, (non-oily fish)
  • 3 tablespoon extra virgin olive oil
  • 1/2 of a small fennel bulb, chopped
  • 2 onions, chopped
  • 2 leek, chopped
  • 1 carrot, chopped
  • 3 celery stalks, chopped
  • 2 bay leaf
  • 3 sprigs of fresh Italian parsley
  • 1 piece kombu (optional)
  • 15 white peppercorns
  • 2 cups dry white wine
  • 6 cups water

Instructions

  • In a large pot, heat the oil over medium heat. Add the fennel, onion, leek, carrot, celery, bay leaf, and parsley. Lower the heat to medium-low and cook until the vegetables are soft (do not let brown). This should take around 5 to 8 minutes.
  • Add the fish bones to the pot. Cook, stirring often, until the bones and any meat around them turn white. This should take around 10 minutes.
  • Add the water and wine. If the mixture isn't fully covered by the liquid, add more water to cover.
  • Adjust the heat to a slow simmer. Simmer for 20 minutes, then skim off the foam as it rises to the surface. Remove the pot from the heat and let the mixture rest for 10 minutes.
  • Strain the fish stock through a fine strainer. If you don't care about clarity, press down on the solids while in the strainer to extract all the juices for maximum flavor.
  • Let cool to room temperature. Cover and refrigerate until needed.

NOTES

  • Remove gills: If using heads, pull the gills. It prevents bitterness and cloudy broth.
  • Do not boil: A rolling boil makes fish stock taste harsh and look murky. Keep it at a bare simmer.
  • Short cook time: About 20 minutes of gentle simmering is plenty for flavor and body.
  • Strain for your goal: Pressing solids gives maximum flavor, but a clearer stock comes from gentle straining.
  • Storage: Refrigerate tightly covered up to 3 days, or freeze up to 2 months. 
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!