How to Make Fish Stock

A fish stock is a liquid made by boiling fish or shellfish bones and various other fishy parts in water, together with flavorings. Unlike meat-based stocks, you don’t want to simmer the liquid for long; any more than an hour and you’ll risk extracting a cloudy calcium substance from the bones or shells. If you were considering throwing the gills in there, don’t: they can cause a raunchy flavor that is just plain yucky.

Step 1

Use only very fresh fish and fish parts. Remove the gills and scrape the spine clean of any blood.

Step 2

Chop up the fish coarsely, then soak and rinse it to remove off flavors and discoloring.

Step 3

Saute chopped onion, carrots, celery and garlic in canola oil in your stock pot until soft.

Step 4

Add fish parts and saute until opaque.

Step 5

Add just enough cold water and wine to cover the fish pieces. Heat uncovered to a simmer and maintain that; don’t allow it to boil. Simmer the liquid for about 30 minutes.

Step 6

Skim the scum and particles from the surface of the stock as it simmers.

Step 7

After an hour or so, pour the stock through a fine sieve or cheesecloth, careful not to push on the parts.

Step 8

Cool the stock quickly by placing the pot in ice or pouring it into smaller containers that will cool more quickly. Store in an air-tight container in the refrigerator, or, for long-term storage, in the freezer.