How to Make Fresh Fish Stock

It's worth the effort!

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)
Cook: 60 min

Ingredients

Basic fish stock:
White fish bones & heads (seabream or seabass) 700g
Salt as required
Water 1.5 litre
Seasonings:
Celery 1
Carrot 1/2
Onion 1/2
Fennel bulb 1/3
Parsley as required
Spring onions as required

Method

1
Wash the fish thoroughly (organs should already be removed).
2
Place the fish on an oven tray and sprinkle with the salt a dn keep aside for 20 minutes.
3
Put in a preheated oven 180C for 15 minutes - this will remove any fishy smells but develop more fish aroma.
4
Remove the tray from the oven and put the fish in a pan. Add the water and put on high heat. This is a basic stock. For a more seasoned stock, add all the seasonings in the pan with the water.
5
Remove any scum as it forms. Turn the heat down to medium when it reaches the boil and simmer for 20 minutes. Season to taste with salt, then turn the heat off.
6
Sieve through a colander, the stock is now ready. This can be frozen if required.

Tips & Note

●Be careful to remove any blood from the fish otherwise this will give the stock a bad smell
●You can ask your fishmonger “Can I have some fish bones for making fish stock?”and most will be happy to give it to you free or at a very reasonable cost

How to Make Fresh Fish Stock

It's worth the effort!

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)

Cook: 60 min

Ingredients

Basic fish stock:
White fish bones & heads (seabream or seabass) 700g
Salt as required
Water 1.5 litre
Seasonings:
Celery 1
Carrot 1/2
Onion 1/2
Fennel bulb 1/3
Parsley as required
Spring onions as required

How to Make Fresh Fish Stock

Recipe ID :1980 Posted on 15 JUL 2016
Cook 60min
views 3,139
printed 2

saved 2

It's worth the effort!

Share

Ingredients

Print Ingredients Email Ingredients
700g
as required
1.5 litre
1
1/2
1/2
1/3
as required
as required

Method

Cook
1h
1
Wash the fish thoroughly (organs should already be removed).
2
Place the fish on an oven tray and sprinkle with the salt a dn keep aside for 20 minutes.
3
Put in a preheated oven 180C for 15 minutes - this will remove any fishy smells but develop more fish aroma.
4
Remove the tray from the oven and put the fish in a pan. Add the water and put on high heat. This is a basic stock. For a more seasoned stock, add all the seasonings in the pan with the water.
5
Remove any scum as it forms. Turn the heat down to medium when it reaches the boil and simmer for 20 minutes. Season to taste with salt, then turn the heat off.
6
Sieve through a colander, the stock is now ready. This can be frozen if required.

Tips & Note

●Be careful to remove any blood from the fish otherwise this will give the stock a bad smell
●You can ask your fishmonger “Can I have some fish bones for making fish stock?”and most will be happy to give it to you free or at a very reasonable cost

PRO
Purihirunesan
I’ve got 87 recipes!
プリヒル姉さん
PURIHIRUNESAN
Step into my kitchen!
A wonderful idea for entertaining at home, the fried fish looks really good as a centrepiece.
Skate Wing, Japanese soy sauce, Sake (white wine), Granulated sugar, Grated ginger
PRO
It's worth the effort!
Basic fish stock:, White fish bones & heads (seabream or seabass), Salt, Water, Seasonings:, Celery, Carrot, Onion, Fennel bulb, Parsley, Spring onions
PRO
It's super easy to cook because you can use a roasting bag.
Sea bream, Coriander stalks, Fennel bulb, Soy sauce, Sake, Sesame oil, Sugar, Vinegar, Garlic (finely chopped), Ginger (finely chopped), Roasting bag, Chilli
PRO
Use these tips to give a light fluffy finish.
Sardines, Flour, Soy sauce, Maple syrup, Sugar, Butter
PRO
The ethnic flavour is enhanced with the fish sauce.
Cooked rice, Anchovy fillets, Eggs, Fish sauce (nam pla), Sesame oil, Salt & pepper
PRO
I tried making this with soy sauce or dashi granules but then I tried it with Dashida (a Korean seasoning) and it made my previous efforts look so bad!
Beansprouts, Carrot (small), Red pepper, Pepper, Oil, Garlic, Dashida (Korean seasoning)
PRO

Similar Recipe

Use a fresh fish stock and enjoy the flavour of fresh fish in this clear soup.
White fish fillet (seabream or seabass), Fish stock, Green beans for garnish, Carrots for garnish
I enjoyed this in an exclusive Japanese restaurant. It takes a bit of time to cook at home but it's worth it.
Whole sea bream , Kombu seaweed, Water, Bonito flakes, Salt, Light soy sauce, Somen noodles, Spring onion or leek, Carrot, Lime
It couldn't be simpler - just dissolve a fish stock cube in miso soup to get a deep seafood flavour, as if you've spent hours making a real stock!
Hot water, Miso (red), Fish stock cube, Dried wakame seaweed (optional), Spring onion (optional)
Tobuchan
HOME
Delicious on its own and good when poured over rice.
Your favourite seafood (mixed pack if you like), , Potato for mashing, Leek, Olive oil, White wine, Stock cube (chicken or vegetable), Milk, Miso paste, Grated cheese, Parsley, Paprika powder
solco
PRO
You can get sprats in the supermarket in the autumn and winter. The bones are edible as they're such small fish.
Sprats, Turnip or mooli, Your favourite mushrooms, Rice flour with salt, Oil for frying, Spring onions or chives, A, Dashi broth, Light brown sugar, Soy sauce, Sake
Such a delicious flavour from the mussels!
Mussels, Water, Miso (red), Sansho pepper powder

All New Recipes

Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe
 
Sea scallops are a delicacy that appear in cuisines from many different countries. Some believe that only a trained chef can make perfectly cooked sea scallops. I believe that any home cook can make perfect sea scallops and demonstrate how to do this in the video.
 
Brasato al Barolo is savoury, tender beef slowly braised in a rich and full-flavoured Italian wine. Watch now to see how to make this dish in the latest video from POV Italian Cooking.