Description
This homemade fish stock recipe is a flavorful and aromatic base made by simmering mixed bones and heads of white fish with aromatic vegetables, lemon juice, and white wine. Perfectly balanced and easy to prepare, it serves as an ideal foundation for seafood soups, sauces, and stews, enriching dishes with a delicate marine flavor.
Ingredients
Scale
Fish Stock Ingredients
- 1 Tbsp. unsalted butter, room temperature
- 1 small onion, thinly sliced
- 12 parsley stems, leaves removed and reserved for another use
- 1 lb. mixed bones and heads of white fish (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), gills removed, bones and heads rinsed well
- 2 Tbsp. fresh lemon juice
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- ½ cup dry white wine
- 3½ cups cold water
Instructions
- Prepare the base: Spread 1 tablespoon of unsalted butter at room temperature over the bottom of a 2–3-quart heavy saucepan. Add the thinly sliced small onion, 12 parsley stems (with leaves removed and reserved for another use), mixed fish bones and heads (1 lb., rinsed and gills removed), fresh lemon juice (2 tablespoons), and kosher salt (½ teaspoon Diamond Crystal or ¼ teaspoon Morton). Cover the pan and cook over medium-high heat for 5 minutes to soften the aromatics and infuse flavors.
- Add liquids and simmer: Pour in ½ cup dry white wine and 3½ cups cold water, then bring the mixture to a boil. As it boils, skim off any froth or impurities that appear on the surface to keep the stock clear. Reduce the heat to medium and let the stock simmer uncovered for 25 minutes, allowing the flavors to meld and extract from the fish bones.
- Strain and store: Pour the stock through a large fine-mesh sieve into a large bowl, pressing firmly on the solids to extract as much liquid as possible. Discard the solids. The stock can be used immediately or allowed to cool, then covered and chilled for up to 2 days. For longer storage, freeze the stock for up to 1 month.
Notes
- Use a variety of white fish bones and heads for the richest flavor; avoid any fish with very strong or oily flesh.
- Removing the gills helps keep the stock from becoming bitter or muddy in flavor.
- Skimming the froth during boiling ensures a clearer and cleaner-tasting stock.
- This stock serves as a versatile base for seafood soups, bisques, sauces, and risottos.
- You can prepare the stock up to 2 days ahead and refrigerate, or freeze it for up to 1 month for convenience.
- Reserve parsley leaves for garnish or other recipes; stems contribute more to flavor extraction in stock.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Stock / Broth
- Method: Stovetop
- Cuisine: French
Keywords: fish stock, homemade fish broth, seafood stock, white fish bones, fish stock recipe, fish head broth, cooking base, French cuisine
