Here is a recipe for the last fish stock I made using sea bass. The ingredients I used are the ones I had on hand; keep in mind you can add any herb or flavorful vegetable to a stock. In this recipe, I used fennel trimmings because my fish stock was made to be used in a fennel puree but I could have used celery instead for example. Sometimes I even add it a glass of dry white wine, it gives it a great taste
Once you’re done, there are plenty of uses for your homemade fish stock. You can use it to cook pasta or rice (when making a seafood risotto for example). It’s also a great base for making a flavorful sauce for a fish or seafood. Don’t be shy, experiment with it
Preparation time: 5 minutes – Cooking time: 30- 35 minutes
Ingredients (for 12 cups of stock)
1.1 lbs (500 g) of fish heads, bones and fins
16 cups (4 l) of water
1 thyme branch (or 3 tablespoons of dry thyme)
3 tablespoons of tarragon
2 tablespoons of parsley
2 tablespoons trimmings from a fennel bulb
2 tablespoons of chervil
1 bay leaf
1/ Rinse fish pieces and dip them in 3 cups of salted water so all the remaining blood gets out.
2/ Peel shallots and carrot. Cut them by half.
3/ Fill a casserole with 13 cups of water. Add all herbs, fennel trimmings, shallots and carrot and get to a boil.
4/ When water is boiling, add fish pieces and reduce heat. Leave covered for 20 to 25 minutes.
5/ Take fish, carrot and shallots out and filter passing your stock through a strainer.
That’s it! Let it cool down and freeze or refrigerate (if you’re going to use within a few days).