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.
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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.
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:
- Place all the ingredients into a large pot.
- Add the water
- Simmer covered with a lid for 20 minutes
- 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.
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
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.
📋Homemade Fish Stock Recipe
Ingredients (Commissions Earned)
- 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
Equipment (Commissions Earned)
Instructions
- Make a bouque garni by wrapping the rosemary, bay leaf and thyme inside a keel leaf
- Place all the ingredients into a large pot14 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 waterfresh 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
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
Nicola @ Happy Healthy Motivated
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.
Laura
It is, such a waste as their flavour is superb!
chris
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 🙂
Laura
Thank you, I am glad to hear. You have great shrimps there
Ayngelina
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.
Laura
Oh yes, definitely cheaper
Kristen Chidsey
WOW!!! Love this recipe! I make homemade beef, chicken and vegetable stock but haven't made fish stock yet--now I will.
Laura
Thanks, it is as easy as all the other stocks, no reasons not to try
Ellen
What a great recipe to have on hand. I've never made fish stock but think I may now!
Laura
Thanks, it is really worth trying it