Your Guardian Chef

Homemade Fish Stock Recipe

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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.

Fish Stock

This is a quick and easy version of a fish stock, for a more refined version you can make a fish fumet which is made with fish bones and will have a more delicate flavour.

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

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I make the stock in my pressure cooker  (affiliate link to amazon), so it is done in 35 minutes.

If you want to know why I love it compared to others and what else I cook with it you can find my review here: Pressure Cooker

You can find the recipe for the fish fume in the recipe: Chayote Squash Mousse with Mussels and Cime di Rapa, which is a recipe from my Uncle Nicola a now retired restaurateur. 

To make the fumet he uses a gurnard, but you can use any other small fish for soup, just ask your fish monger.

Fish Fumet

Gurnard roasted for the fish fumet

He puts the gurnard in a small roasting pan with salt and pepper.

Adds 1 cup of white wine and 4 cherry tomatoes cut into pieces and cooks the fish in a hot oven at 180 C for 20 minutes.

He then removes the meat and boils the head and the bones for 20 minutes with onion and cherry tomatoes, and if you want to see the recipe you will find it here:

Chayote Squash Mousse with Mussels and Cime di Rapa

For my quick and easy fish stock, I add to the shrimps and crab shell the vegetables and a Bouquet Garni herb bundle which I add to any stocks.

It’s 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.

 

 

Bouquet garni

Homemade stocks Brown stock Chicken stock and Fish stock to freeze

To fill up my freezer I also make Chicken Stock with free-range chicken and Brown Stock with bone marrow.

I make sure I label them and put the date.

Once the stocks are frozen they look exactly the same.

With all the stock ready in the freezer, my weekly dinner meals are much easier to prepare.

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

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Homemade Fish stock recipe
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5 from 5 votes

Homemade Fish Stock Recipe

This is a quick and easy version of a fish stock, for a more refined version you can make a fish fumet which is made with fish bones and will have a more delicate flavour.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soups & Stews
Cuisine: French
Servings: 3 liters
Calories: 160kcal

Ingredients

  • 400 gr shrimps heads crab claw shells
  • 1 bouquet Garni leek leaf wrapped around rosemary, laurel and thyme
  • 1 large carrot
  • 1 large onion
  • 1 large celery stalk
  • 1/2 tbsp coarse salt
  • 5 pepper seeds

Instructions

  • Put the shrimps, crabs shells and all the ingredients in the pressure pan and cook it for 20 minutes.
    Fish Stock
  • once it is ready, filter the stock with a paper towel
    shrimp crab broth filtering
  • Use it or freeze it into bags of various sizes, so it can be defrosted as big or small an amount as required.
  • To defrost, microwave the container for 5 minutes, and then use as instructed in your recipe.

Notes

A quick and easy version of a fish stock made with shrimps heads and for a more refined version fish Fumet made with fish bones with a more delicate flavour - Your Guardian Chef #homemadestock #fishstock #fishfumet

Reader Interactions

Comments

  2. 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

  3. 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

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