Discover a step-by-step guide on how to make homemade fish stock from scratch using fish trimmings or shrimp shells, vegetables, and basic seasonings. This flavorful stock adds depth to your dishes and is versatile for various recipes.
Course Sauces, Stocks, and Accompaniments
Prep Time 15 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Servings 12
Author N. Jay Sorensen, MBA RDN
Ingredients
1/2onionchopped
1carrotchopped
1stalk celerychopped
1 1/2poundsfish trimmings or shrimp shells
1bay leaf
4cupswater
1cupwhite wine
Twist of lemon
Salt and pepper
Instructions
In a large saucepan, combine the chopped onion, carrot, celery, fish trimmings or shrimp shells, bay leaf, water, white wine, twist of lemon, salt, and pepper.
Slowly bring the mixture to a boil.
Reduce the heat, partially cover the saucepan, and let it simmer for 1 to 1 1/2 hours, allowing the flavors to develop.
Strain the stock through a fine sieve or a cheesecloth-lined colander to remove any solids.
Press or squeeze the vegetables and fish to extract all the liquid, ensuring maximum flavor. Discard the solids.
Use the fish stock immediately in your desired recipes, or freeze it for later use.
Notes
Enjoy the rich and nutritious homemade fish stock in soups, stews, sauces, and more. Making your own stock is not only delicious but also reduces waste and enhances your culinary creations.