Scrappy Fish Stock
By Recipe courtesy of Scraps
Scrappy Fish Stock
By Recipe courtesy of Scraps
Yield/Serves:
Makes about 2 quarts
- 3 tablespoons unsalted butter or extra virgin olive oil
- 3-4 lbs. fish heads or bones, gills removed, and rinsed of any blood
- 1 large onion, chopped (or 2 cups chopped onion scraps)
- 2 carrots, scrubbed and diced
- 2 celery, diced
- 2 large garlic cloves
- Small handful fresh thyme sprigs
- Small handful fresh parsley, stems and all
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 cup dry white wine
- 8 cups (2 quarts) water
Sweat the vegetables: Heat butter or oil in a large stock pot over medium heat. Add the fish heads and bones and cook until all sides are browned, about 5 minutes. Add onion, carrots, celery, garlic, thyme, parsley, bay leaves, and peppercorns. Cook for 10 minutes until soft, stirring occasionally.
Simmer the stock: Add wine and water and bring to a boil. Reduce heat to low and simmer for about 30 minutes, skimming any foam from the surface. Strain through a fine mesh strainer.
Notes:
Use bones from any white fish like cod, halibut, haddock, sole, bass, etc. Avoid salmon- it’s too oily.
A lot of bones will still contain some meat. Pull or pick the meat off the bones after cooking and save for chowder.
Call your local fishmonger ahead and ask if they can set aside 3-4 lbs. of heads and bones for you.
Make this with our Scrappy Fish Head Chowder recipe
Simmer the stock: Add wine and water and bring to a boil. Reduce heat to low and simmer for about 30 minutes, skimming any foam from the surface. Strain through a fine mesh strainer.
Notes:
Use bones from any white fish like cod, halibut, haddock, sole, bass, etc. Avoid salmon- it’s too oily.
A lot of bones will still contain some meat. Pull or pick the meat off the bones after cooking and save for chowder.
Call your local fishmonger ahead and ask if they can set aside 3-4 lbs. of heads and bones for you.
Make this with our Scrappy Fish Head Chowder recipe