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Home » Recipes » Basic Components

Homemade Fish Stock Recipe

Published: Jun 14, 2020 · Modified: Apr 21, 2023. This post may contain affiliate links. Please read my disclosure policy.

Recipe Jump to Video
We often think that fish stock is too complicated, but it doesn't have to be, just don't throw away your shrimps or crab shells, that is all you need.

A fish stock recipe is not complicated, infact it is much easier to make than chicken or beef stock. While the other stocks require a long cooking time, you can make fish stock in only 20 minutes. Fish stock is made with carrot, celery, and onion, some herbs for flavor, and small fish and/or leftover heads and shells from shrimps or crabs. I also add half of a lemon to add some acidity. Fish stock can be used in soups, sauces, seafood risotto, or paella.

fish stock and the remain bones and vegetables
Jump to:
  • Ingredients
  • Instructions
  • Storing the stocks
  • Stocking up your freezer
  • Top tip
  • 📋Homemade Fish Stock Recipe

This is a quick and easy version of a fish stock made by boiling a small fish, shrimp and crab shells left over with vegetables and herbs.

A stronger version is fish broth fumet which is made using a technique called "sweating" where the fish is first roasted in the oven. Fumet is also flavored with white wine and some stronger vegetables like tomatoes or mushrooms. It flavor and its color are more intense than the regular stock.

While I use the quick and easy fish stock for risotto or paella, I use the Fish Fume for soups or delicate sauces.

fish broth fumet

Ingredients

For this quick and easy fish stock, I use the following ingredients:

  • Vegetables: a carrot, a stalk of celery, one onion
  • Herbs: a Bouquet Garni herb bundle. I make it with a leek leaf wrapped around rosemary, laurel, and thyme freshly picked from the garden. The herbs, as well as the leek, add some subtle complexity to the broth.
  • Fish or fish bones: in this recipe I use a gurnards, but you can also use sole, turbot, plaice, haddock, or gurnards. Do not use flavored solid oil fish like mackerel.
  • Shrimps heads and shells: I keep all the shrimps heads and shells aside to make the stock. They add a nice sweet flavor.
  • Lemon: half lemon will add some citrusy flavor to break the sweetness of the seafood.
  • Salt and pepper granes

See recipe cards for quantities.

Instructions

Here is how to proceed to make a simple fish stock:

  1. Place all the ingredients into a large pot.
  1. Add the water
  1. Simmer covered with a lid for 20 minutes
  1. Filter the stock with a fine strainer or kitchen cloth

Storing the stocks

If you are storing the stock let it cool down and store in the fridge.

Stock will not last more than a few days in the fridge, so I like to freeze it in 2 cup - 500 ml containers. I usually fill 2 containers from one pot.

I also make Chicken Stock with free-range chicken and Brown Stock with bone marrow and keep a stock reserve in my freezer.

I make sure I label them and put the date. Once the stocks are frozen, they look the same.

My weekly dinner meals are much easier to prepare with a selection of stocks ready to use.

Homemade stocks Brown stock Chicken stock and Fish stock to freeze

Stocking up your freezer

If you are interested to know what other prep food I freeze, you can read about it here in the article:

Once a Month Freezer Meal Prep

Once a Month Freezer Meal Prep

Top tip

  • For a stronger fish stock recipe, you can check out the recipe: fish broth fumet
  • You can use a white small fish like sole, turbot, plaice, haddock, or gurnards. Do not use oil fish with solid flavors
  • Don't worry about the fish bones; the broth is strained
  • Keep strictly to the cooking time. Seafood should never be overcooked as it develops a bitter flavor.
  • You can make the stock ahead of time and either keep in the fridge for 1 day or freeze it.

If you are making this fish stock, leave your comment below I would like to know which one is your favorite. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Fish stock made with shrimps shells and small fish

📋Homemade Fish Stock Recipe

A fish stock recipe is not complicated, it is made with carrot, celery, and onion, some herbs for flavor, and small fish and/or leftover heads and shells from shrimps or crabs.
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
⏲️Total Time 25 minutes minutes
Servings: 1 liters
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

  • 14 oz shrimp heads and crab claw shells
  • 1 small fish here I use gurnards
  • 1 bouquet Garni leek leaf wrapped around rosemary, bay leaf and thyme
  • 1 large carrot
  • 1 onion
  • 1 stalk of celery
  • ½ tablespoon sea coarser salt
  • 5 peppercorns
  • fresh water
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Equipment

  • All-Clad Sauce Pan 3-Quart
  • Fine Mesh Strainer
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Instructions

  • Make a bouque garni by wrapping the rosemary, bay leaf and thyme inside a keel leaf
  • Place all the ingredients into a large pot
    14 oz shrimp heads and crab claw shells, 1 bouquet Garni, 1 large carrot, 1 onion, 1 stalk of celery, ½ tablespoon sea coarser salt, 5 peppercorns
  • Add the water
    fresh water
  • Simmer covered with a lid for 20 minutes
  • Filter the stock with a fine strainer or kitchen cloth
  • Use it immediately or store it in the fridge or freezer

Video

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Notes

  • To make a quick fish stock you can use the head and shells from shrimps and crabs
  • To make a more refine stock, check the fish fumet on the recipe Chayote mousse
  • Strain the stock with a cloth
  • Keeps in the fridge for 2 days
  • Suitable for the freezer

Nutrition

Calories: 21kcal | Protein: 2g | Sodium: 420mg | Potassium: 113mg | Calcium: 40mg | Iron: 0.3mg
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Reader Interactions

Comments

  1. Nicola @ Happy Healthy Motivated

    December 22, 2017 at 11:41 am

    5 stars
    I've made chicken stock before, but I've never, ever attempted my own fish stock! Looks like it's a great way of using up leftovers that you'd just throw away otherwise.

    Reply
    • Laura

      December 22, 2017 at 11:53 am

      It is, such a waste as their flavour is superb!

      Reply
  2. chris

    December 22, 2017 at 1:18 pm

    5 stars
    I've never made fish stock before, always a bit nervous. Reading this has given me the confidence to give it a go though! Thanks so much for sharing 🙂

    Reply
    • Laura

      December 22, 2017 at 2:02 pm

      Thank you, I am glad to hear. You have great shrimps there

      Reply
  3. Ayngelina

    December 22, 2017 at 1:29 pm

    5 stars
    Agreed it's easy and SO much cheaper than buying it. I always keep a bag in my freezer and just throw any shrimp or other shellfish shells into it as I go. Then every so often I make a batch of stock.

    Reply
    • Laura

      December 22, 2017 at 2:03 pm

      Oh yes, definitely cheaper

      Reply
  4. Kristen Chidsey

    December 22, 2017 at 1:38 pm

    5 stars
    WOW!!! Love this recipe! I make homemade beef, chicken and vegetable stock but haven't made fish stock yet--now I will.

    Reply
    • Laura

      December 22, 2017 at 2:04 pm

      Thanks, it is as easy as all the other stocks, no reasons not to try

      Reply
  5. Ellen

    December 22, 2017 at 1:46 pm

    5 stars
    What a great recipe to have on hand. I've never made fish stock but think I may now!

    Reply
    • Laura

      December 22, 2017 at 2:05 pm

      Thanks, it is really worth trying it

      Reply

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Laura Giunta Tobin

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