Fish and shellfish stock can be used in lots of different recipes and are always a great way to add flavour to any dish! It’s very easy to make and is easily freezable, so you can make bigger quantities ahead and keep the stock in your freezer for up to a month.
Fish Stock Recipe
Classic Fish Stock Recipe
Author:
A classic fish stock recipe that can be used for a wide variety of recipes, such as Stews.
Ingredients
- 2 pounds fish bones and heads, rinsed
- 6 cups water
- 1 cup dry white wine
- 1 medium leek, sliced
- 1 medium onion, thinly sliced
- 1 celery rib, thinly sliced
- 1 garlic clove, coarsely chopped
- 3 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon sea salt
Instructions
- In a large pot, combine the fish bones and heads with the water, white wine, sliced leek, onion and celery and the chopped garlic, bay leaves, peppercorns and sea salt and bring the fish stock to a simmer over moderately low heat.
- Simmer the stock for 30 minutes.
- Strain the fish stock through several layers of moistened cheesecloth.
Shellfish Stock Recipe
Shellfish Stock Recipe
Author:
This seafood stock is pretty easy to make and can be a great base for cooking risotto or sauces to top seafood dishes.
Ingredients
- 5 cups prawn heads and shells or crushed shells from crab or lobster
- 2 tablespoons olive oil
- 2 cups chopped onion
- 1 cup chopped celery ribs
- 1 cup chopped unpeeled carrots
- 4 garlic cloves, peeled and crushed
- 5 springs fresh thyme 5 Italian parsley stems
- 2 dried bay leaves
- 1 tablespoon whole black peppercorns
- 1/4 cup tomato paste
- 1/2 cup dry white wine
- 2 quarts boiling water
- Salt
Instructions
- Rinse the prawn heads and shells in cold water and drain. Heat the olive oil in a stockpot over medium heat. Add the onions, celery, carrots, garlic, thyme, parsley, bay leaves, and peppercorns. Cook stirring occasionally until the onions are translucent and the other vegetables soften, about 8 minutes.
- Add the prawn heads and shells, stir, and let the mixture sizzle for a few seconds. Add the tomato paste and wine. Stir once, cover, and cook for about a minute, shaking the pot once or twice.
- Carefully pour in the water and bring mixture to a boil, then lower the heat and simmer, uncovered, skimming the surface and discarding any foam that builds up.
- Simmer over low heat for 45 minutes to an hour, checking for a deep color and rich seafood flavour. Add salt if needed toward the end of cooking.
- Cool in an ice-bath and refrigerate or freeze if not using immediately.
