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 16,211
printed 6

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 103 recipes!
プリヒル姉さん
PURIHIRUNESAN
Step into my kitchen!
The aroma of the toasting breadcrumbs and cheese makes this dish irresistible!
Sardines, Mashed potato powder, Hot water, Salt & pepper, Olive oil, Cheese (such as Cheddar), Breadcrumbs
PRO
The clams don't live in the water, so remember this when you follow the instructions.
Clams (to use in a pasta dish), Water, Salt
PRO
This sauce is almost as good as the traditional authentic one.
Grilled Eel, Soy sauce, Maple syrup
PRO
So good for you!
Skate wings, Ginger, Soy sauce, Water, Mirin, Sake or white wine, Sugar
PRO
I suddenly fancied eating this so I made it with all the ingredients to hand as I couldn't wait...
Enough ingredients for 2 people but I was greedy, Cooked rice, Soy sauce, Maple syrup, Peanut butter
PRO
It's really easy to make using Tahini.
Sugar snap peas, Squid, Tahini, Light soy sauce, Maple syrup
PRO

Similar Recipe

The crunchy texture of the celery and the deep taste of the squid makes a great combination of flavours with the salt.
Squid, Celery , Sesame oil, Finely chopped ginger, Sake, Dashi powder, Salt, Potato starch or conrflour, Water
Ichiban dashi from kombu seaweed and bonito flakes is ideal for a clear soup base or dashi maki tamago.
Water (soft), Kombu for dashi, Bonito flakes
KitchenCIB
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
This is a really warming dish.
Sprats, Carrot, Turnip, Yam, Jerusalem artichokes, Kombu seaweed, Spring onions, A, Finely chopped ginger, Sugar, Sake, Miso, Potato starch, Plain yogurt, B, sake, Soy sauce, Grated ginger
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
You can do this easily by combining ichiban dashi and niban dashi...
Water (soft), Dashi kombu seaweed, Bonito flakes (katsuo bushi), Soy sauce, Mirin, Salt
cookbuzz
PRO

All New Recipes

Asparagus. The earth is wonderful because such a delicious food grows here. But even if you want to make something with asparagus, recipes are limited. Asparagus goes great with pasta. It is surprisingly delicious.
Spaghetti, Salf, Asparagus, baby tomatoes, Pancetta(or Bacon), Garlic, Olive oil, Butter, Black Pepper
cookbuzz
PRO
Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME