📋Homemade Fish Stock Recipe

Fish stock made with shrimps shells and small fish

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

Cook Time 20

Total Time 25

Servings liters

Calories 21kcal

Author Laura Tobin

Equipment

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

US Customary - Metric

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

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