Fish stock is an essential base for a whole host of fantastic recipes, as well as a great way of adding depth and flavour through steaming. But there’s something about the commercial store-bought varieties that we find to be lacking.
When you come into our shop you can take away some of the bones (also known as frames) free of charge and follow this handy recipe for making your own aromatic and complex fish stock.
Alternatively, we sell a high-quality halibut fish stock for those who don’t wish to make their own.
Fish Stock Recipe
- 4 pounds fish frames (bones) from sole, flounder, or halibut, cut into 2-inch pieces and rinsed clean of any blood
- 1/2 cup dry white wine (optional)
- About 2 quarts water
- 2 medium onions, very thinly sliced
- 4 stalks celery, very thinly sliced
- 2 medium carrots, very thinly sliced
- 2 leek tops
- 2 dried bay leaves
- 1/4 cup roughly chopped fresh parsley leaves and stems
- 6 to 8 sprigs fresh thyme
- 2 tablespoons black peppercorns
- Kosher or sea salt
- 7 to 8 quart stockpot
- Fine-mesh strainer
- In a 7 to 8 quart pot, combine the fish bones, white wine, and just enough water to cover the bones.
- Bring the liquid to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat to a simmer.
- Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.
- Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes.
- Strain through a fine-mesh strainer and season lightly with salt.
- If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.