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  • Base Fish Stock

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    Base Fish Stock
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    by Mike
    3 recipes
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    Fish stock is of course necessary for my favorite fish soup, but I use it for all kinds of seafood recipes. I will usually make this in a large batch and freeze it in small containers for future use. This recipe is somewhat general, since the stock should be adjusted to suite the recipe you will be using it in. I've provided the base ingredients in an easily adjustable form should be adjusted to what you are cooking. Fish Soup, Seafood Pasta, Seafood Gumbo, Chowder, etc.

    Ingredients

    • Stock Parts - Shrimp heads, fish heads, fish bones, fish tails, crawfish heads, small chunks of fish meat scraps from cleaning fish. Often I will collect these items and freeze them until I’m ready to make stock.
    • For each 16 oz. of boil water add the following to a cheesecloth bag:
    • 1/4 cup Onion finely chopped
    • 1/4 cup Celery finely chopped
    • 1/4 cup Bell Pepper finely chopped
    • 1/4 cup Cabbage finely chopped
    • 1 clove Garlic minced
    • 1 small Bay Leaf
    • 5 Peppercorns
    • If I am looking for a more spicy stock I will add white pepper and/or cayenne pepper.
    • If I want a more New England flavor I go with small bit of Bay Seasoning.

    Directions

    1. Put your Stock Parts into a large pot and cover with plenty of water.
    2. Bring the pot to a rolling boil and then reduce heat to simmer.
    3. Simmer for about 30 minutes.
    4. As the stock simmers you will see a brown/tan foam build. This comes from the shells and bones. Spoon this off and discard. This foam will cloud the stock and does not add to the flavor.
    5. Remove from heat and discard the Stock Parts.
    6. Pour the fish stock into another pot using a cheesecloth covered strainer to remove any small Stock Parts.
    7. If strained properly you should have a clear stock not cloudy.
    8. This is the base fish stock and can be divided and frozen or is ready to be flavored by simmering again with the vegetable/spice/herb cheesecloth bag.
    9. Remember to adjust the cheesecloth bag ingredient amounts based on each 16 ounces of base fish stock.
    10. Add the cheesecloth bag to the measured base fish stock and simmer until flavor profile meets the requirements of the planned recipe.
    11. Note: Salt should be added to the final recipe the fish stock is to be used to ensure it does not become overly salty.

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