I’m so excited to bring you this handy kitchen staple, fish stock. You can read the advantages of making Homemade fish stock or go straight to the recipe and make it. Requiring 5 ingredients & 25 minutes it is the most inexpensive and quickest one, perfect to add extra flavour to your dishes!
I don’t know why I haven’t made this fish stock before because to buy a good one is nearly impossible and it is quite expensive knowing now how simple is to make it.
I usually make a big pot and then freeze it in small jars so I can just take the amount I need every time. It keeps its rich flavours and is very handy.
This stock is effortless to make, you need to drop fish bones and veggies into a big pot and simmer for 20 minures. You are ready to turn it in to delicious recipes like a Spanish Paella.
Broth making is also a great way to use vegetable scraps, and when you eat mostly plants and vegetables you end up having lots of those (leftovers) every week. I think this weekend I will be making my vegetable broth.
Let me know how it turns out for you! And subscribe to the blog to learn how to use this stock in to our next recipe: Monckfish on green sauce.
Let’s make a handy kitchen staple in 25 minutes, fish stock easy recipe.
- 500 g fish heads and bones (like hake,monckfish,etc) Don't use oily fish
- 3 L water
- 1 small piece of leek, finely chopped
- ½ onion, finely chopped
- 1 carrot, finely chopped
- 1 bay leaf
- 3 black peppercorns
- 1/2 cup white wine
Place water and fish heads/bones in a large pot. Bring to the boil and skim off any foam that rises to the surface. It is important to remove this foam as this is impurities and off flavours.
Then add vegetables, peppercorns and white wine at the same time. Reduce heat and cook for 20’.
Strain through a fine-mesh strainer and then pour it into the pot and boil for 5’
Cool and then strain into containers for refrigeration. Freeze in portions as you like if you will not use in 2-3 days.
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