When I was a kid, my mom would go to the grocery store and ask the butcher for soup bones and he would gladly give her a big bundle of them for free. Likewise, she could get fish heads and fish frames from the fish monger, gratis. She used them to make outstanding meat or fish stock. Times have sure changed. I'm amazed at how much some grocery stores charge for a few beef bones. I haven't made beef stock in years, I must admit. Sometimes I make chicken stock, but mostly I rely on low sodium, store bought products. But try as I might, I've never found decent fish stock in a store. I'd rather use water than bad stock or clam juice. Luckily, I don't have to do that very much because my grocery store sells fish frames and heads from the fish they clean and cut each day. It still feels strange to pay $2 for two pounds of fish scraps. But there you have it. Either I take up fishing, or I must pay the price for great tasting stock.
Making fish stock is easy. You don't use a lot of ingredients, which could mask the flavor of the fish. And for the same reason, you don't cook it long. I used some herbs, carrots, celery, an onion, water and white wine.
The fish, vegetables, herbs, water and wine slowly heating up.
After 40 minutes of cooking, and before being strained.
The final stock after being strained between 2 layers of cheesecloth. It tastes wonderful, with a delicate fish taste. I'll use it to make soup tomorrow. Try this sometime, if you're making chowder or any recipe that calls for fish stock.
Fish Stock (Adapted from Williams Sonoma)
2 lb. fish heads or fish frames (bones and trimmings)
1 yellow onions, sliced
1 carrots, sliced
1 celery stalks with leaves, sliced
3 fresh parsley sprigs
1 fresh thyme sprigs
1/2 bay leaf
1 quart water
1 quart dry white wine (or use water)
Salt, to taste
Put fish, onions, carrots and celery into the pot. Add parsley, thyme and bay leaf to the pot along with the water and wine.
Over low to medium heat, slowly bring the liquid to a simmer, regularly skimming off the scum that rises to the surface until no more forms. Cover partially and continue simmering gently for 30 to 40 minutes, skimming occasionally. Note, if you still have any scum at the end, it will be strained out in the cheesecloth later.
Line a strainer with a double layer of dampened cheesecloth and set it inside a large bowl. Pour the contents of the pot into the strainer. Discard the solids. Season with salt and let cool to room temperature. Cover tightly and refrigerate. Stock may be refrigerated for several days or frozen for up to 6 months. Makes almost 2 quarts.
Your soup must be heavenly! Maybe I shouldn't throw away the fish bones/heads and save up these bites ...
Posted by: gattina | January 08, 2007 at 02:33 AM
Wow, Upsie and Sundance must have been in high heaven while you made the stock. I'll definatly have to go to the local fishmonger for some fish parts. Love that phrase fish frame!
Posted by: Butta Buns | January 08, 2007 at 05:52 AM
Wow, that blows me away that you make fish stock!!
And I am awe struck to see anybody get a fabulous picture of it. The thyme on the jar clamp is inspired.
I guess since my husband can't stand the smell of fish cooking, I won't be trying this. With out his nose in the house your post would have me standing at the fish counter for scraps.
Really beautiful!!
Posted by: Tanna | January 08, 2007 at 06:00 AM
40 minutes...wow...inspiring!
Posted by: Jeff | January 08, 2007 at 07:34 AM
Gattina,
Yes, if you have bones and trimmings, freezing them would be great. I also save my shrimp shells when I peel them, freeze them and eventually make shrimp stock when I have a pound or two of them.
Butta Buns,
Sundance loved the meat I picked off the bones when the stock was done. But, Upsie is such a foodie, she refused to eat any of it. She looked at me like I was crazy. It was too overcooked for her delicate palate!
Tanna,
The stock didn't smell fishy at all when I was making it. There was a very faint smell of fish, but nothing like when you fry fish and so forth. And the resulting fish stock is not stinky at all! If you don't tell him you're making it, he might not know at all.
Jef,
I really like how quick seafood stock are to make.
Posted by: sherry | January 08, 2007 at 10:59 AM
What an amazing blog you have here. The food look sooo good.............and what a beautiful cat!! I LOVE cats and have one myself.......
I'm a foodie from Denmark, and I love browsing the internet for foodblogs - you are welcom to visit mine if you feel like it :-)
My best
Posted by: Birthe | January 08, 2007 at 11:28 AM
Now I know why I've got a freezer full of fish bones! Your recipe is the best I've ever seen Sher!
Posted by: Christine | January 08, 2007 at 04:04 PM
I wanna make fish stock...I wanna eat some really good soup...can I come over??!!
Posted by: rosie | January 08, 2007 at 06:22 PM
Very interesting. I make chicken and beef stock all the time (save all my scraps quite religiously) but I think I've only fish stock once or twice. Must try it more often.
Posted by: Kalyn | January 08, 2007 at 07:47 PM
you beautiful, beautiful woman! fish heads make the best stock i think, they have a sweetness. my dad used to make fish head stew. this broth brings back memories. i wonder if my market would sell me the skeletons, i am inspired!
Posted by: aria | January 08, 2007 at 09:00 PM
You know, I've never used fish stock before. I guess mostly because I've never seen it sold anywhere. Looks like it's time to try making some of my own!
Posted by: Teresa | January 08, 2007 at 10:02 PM
Wow, very nice. We've done beef, chicken, and even lamb stock - we'll have to try your (very quick!) fish stock...
Posted by: Boston Chef | January 09, 2007 at 07:26 AM
Thanks for reminding me to make stock. I used to throw "trimmings" into a bag in the freezer and I agree that it is easy enough to do. I love the term "fish frames" a fun visual! I wish i could be around for the chowder...
Posted by: Callipygia | January 09, 2007 at 12:40 PM
I SO need to make more stock. I love the idea of adding wine: yum.
BTW I did make turkey stock this NOV and it is in my freezer. (Lots of fennel and leeks, herbs etc.). But I don't have any good soups for turkey stock: have any ideas?
Posted by: janelle | January 09, 2007 at 01:52 PM
I've never made fish stock before, but youmake it sound divine!
I'm looking forward to your soup recipe now.
Posted by: kross-eyed kitty | January 09, 2007 at 10:45 PM
Thank you for some very useful info and ingredients. I will be sure to read more about such things here!
Regards,
Jessica
jessica@ 4xindia.com
Posted by: Forex India | August 08, 2009 at 04:24 AM
Thank you for this.
No one seems to have mentioned how good fish stock is for you and how nutritious as it contains lots of important vitamins and minerals that our modern diets are somewhat lacking in. For example Vit A. Fish heads have an abundance of Vit. A in and around the eyes that comes out in the stock. Also protein, calcium, phosphorus and collagen, to name a few — all key components of healthy skin, bones and joints. A much healthier and cheaper way to top up our vitamin and mineral intake than taking a multi-vitamin.
Posted by: Rachel | October 02, 2010 at 11:20 PM