THE RECIPE JOURNAL · Side Dish
Handcrafted Fish Stock
This homemade fish stock is a simple way to add rich, savory depth to your seafood dishes. Using fresh ingredients and slow simmering, it brings out the natural flavors that make every meal taste special.
FROM THE KITCHEN • Handcrafted Fish Stock
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by rinsing the fish parts under cold water, then let them drain well. In a pan, melt the butter over low heat, then add the chopped leeks, carrot, and celery. Cook everything gently until the veggies are soft, about 5 to 7 minutes. Next, toss in the fish parts along with the wine and water, and bring the mixture to a boil. Once boiling, skim off any foam or residue that rises to the surface and discard it. Add the bouquet garni, peppercorns, and a slice of lemon, then bring it back to a boil. Lower the heat and let it simmer uncovered for about 30 minutes, remembering to skim off any foam now and then. When it’s done, strain the stock through a cheesecloth-lined colander into a bowl. Let it cool before popping it in the fridge for up to a week or freezing it for up to three months.
Why you’ll love it
This stock brings a deep, rich flavor to any seafood dish. It’s made from fresh ingredients and captures the essence of the ocean. Using homemade stock always adds a special touch that store-bought versions can’t match.
How to serve
This stock is perfect as a base for soups, stews, and risottos. It also works wonderfully in sauces or to cook grains like rice or quinoa. Add fresh herbs or a splash of white wine to enhance the flavor even more.
Storage & leftovers
Let the stock cool completely before storing. Keep it in airtight containers and refrigerate for up to 3 days. For longer storage, freeze in portions for up to 3 months and thaw in the fridge before use.
