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📋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.
Course Soups & Stews
Cuisine French
Keyword broth, fish, stock
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Servings 1 liters
Calories 21 kcal
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
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
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
Calories: 21 kcal | Protein: 2 g | Sodium: 420 mg | Potassium: 113 mg | Calcium: 40 mg | Iron: 0.3 mg