Fish stock

Learn how to make a simple fish stock, fish demi-glace and fish glace from scratch with our easy recipe and never rely on shop-bought stocks again!

It comes as no surprise that I filet fish. This also means that there are usually fish scraps left over. As a sustainable fishmonger, I use leftover fish heads and fish throats to make home made fish stock for future recipes. You can usually source these items at your local fish markets.

This recipe uses a technique called "sweating" to extract maximum flavor from every ingredient. Although sweating adds a step, this stock is still effortless to make and takes only five minutes longer to cook than the Traditional Fish Stock.

Fish stock is so much quicker to make than beef or chicken stock - it’s ready in under and hour and will add a delicious depth of flavour to seafood soups, risottos, chowders and stews.

How to make fish stock at home. This fish stock recipe relies on lean, white fish and makes a wonderfully flavorful broth for rice, soup, pasta, etc.

Fish stock, or fumét, is great for making fish soups, chowders, and sauces. It is a simple recipe that you can prepare in about 45 minutes.

This stock is even easier to put together than Strong Fish Stock. It does not require fish heads, only the bones of flat fish — sole, founder, halibut, or turbot — and it doesn’t call for the extra step of sweating the bones. It has a more delicate seafood flavor, and it is not as gelatinous as the Strong Fish Stock, making it very versatile.

This Fish Stock Recipe is a fragrant blend of fresh fish bones, aromatic vegetables, herbs, and spices. It's enriched with clam juice and chicken stock, simmered to perfection, and strained to yield a clear, flavorful base. It's an essential recipe for seafood lovers, ideal for enhancing soups, sauces, and stews.

With only a handful of ingredients, a stock pot, our primer for making homemade stock, and this easy-to-follow recipe, you'll be ladling your from-scratch Fish Stock into soups, stews, and more.

Hearty clam chowder, delicate seafood bisque, rustic fish stew and deliciously fresh bouillabaisse are just a few of the wonderful seafood dishes that require a good fish stock as their main ingredient. In fact countless dishes in traditional French cookery build on the solid foundations of stocks. That's why making stocks forms a large part of a Chef's first year in Culinary school. In this recipe I have used snapper carcasses, however feel free to use whatever your fish monger has on hand…