Recipe for Homemade Fish Stock
An Excellent Base for Seafood Chowder, Chock Full of Flavor!
As with most of my recipes, you can take or leave what you like for this fish stock. One of the things I love about making stock is that there's so little work involved -- you don't even need to peel the onion or garlic. I just give everything one chop, throw it in the pot, and let it go!
Whenever I make whole stuffed rainbow trout or snapper I freeze the fish carcasses until I have enough for a stock. I usually stuff whole fish with some mixture of ginger, garlic, and fennel, so if you're going to use fresh fish heads and carcasses here, try adding some fresh ginger and fennel for extra flavouring in this fish stock recipe.
Ingredients
- 2 Lobster shells and legs
- Fish Head and Carcass (I used leftover stuffed seabass this time)
- Fresh Basil, 2 stalks
- Fresh Rosemary, 1 stalk
- Garlic, one bud (just chop the bud in half, don't both with peeling)
- Carrot, 1 large
- Shallot, 1 large (or one small onion)
- Butter, 1/4 cup
- Lemon pepper, 2 tsp
- White Wine vinegar, 1/4 cup
- Vermouth, 1/3 cup
- Kaffir Lime Leaves, 4 dried
- Celery salt, 1 tsp (use a stalk or two of fresh celery if you have it on hand)
Cooking Method
- Cover all of these ingredients with water, bring to boil, skim off foam, then reduce to simmer for 2 hours or so.
- Then add:
- 3 cups water
- 1/2 cup white wine
- salt and pepper
- Boil for a few minutes, reduce and simmer for another hour or so.
- Strain the fish stock through a very fine sieve or cheesecloth laid inside a colander
Freeze any homemade stock in one or two cup batches in baggies and use them in your favourite recipes. This fish stock makes a killer clam chowder!
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