Fish Stock

Fish Stock Recipe by Woodman’s of Essex

Bessie would use this stock when making stews, soups, and chowders using the fish bones from Chubby’s latest catch. These days it also makes a fine base for dishes Bessie may have never heard of, such as paella, bouillabaisse, cioppino, gumbo, and risotto.

Fish Stock Ingredients

2½ to 3 pounds of rinsed fish bones from sole, flounder, and/or halibut.

Sea salt, to taste

Cooking water

How to Make Fish Stock

Place the fish bones in a stockpot with 5½ cups water. Cover the pot tightly and bring to a boil, and then turn down to a simmer. Let the bones sweat until they have turned completely white, about 20 minutes. Carefully skim off any white foam that comes to the surface.

Remove the pot from the stove, stir the stock, and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer, and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it is thoroughly chilled—it will have a light, jellied consistency. Keep refrigerated for up to 3 days, or freeze for up to 2 months. Yields 5 cups.

Use this fish stock recipe in place of whatever fish stock you are currently using and your meals will be even more delicious! Check out our new cookbook for meal ideas and our family history!