Making Fish Stock
A good fish stock is clear, light, and carries the essence of the ocean without a heavy, oily finish. It is the foundation for risottos, bouillabaisse, and delicate seafood sauces.
Choosing your fish is the only thing that matters.
Use only lean white fish like snapper, halibut, or sole; fatty fish like salmon or mackerel will ruin the stock with an overwhelming, rancid flavor. Ensure the fish bones are rinsed thoroughly of all blood until the water runs clear.
- large stockpot
- fine-mesh strainer
- cheesecloth
- chef's knife
What goes in.
- 3 lblean white fish bones and heads, gills removed
- 1large leek, white and light green parts only, washed well
- 1medium yellow onion, sliced thin
- 2celery stalks, chopped
- 1/2 cupdry white wine
- 3fresh parsley stems
- 1bay leaf
- 3 qtcold filtered water
Keep it below a simmer
Fish stock should never reach a rolling boil. If the liquid bubbles aggressively, the proteins will emulsify and turn the stock cloudy rather than clear.
The method.
Prepare the bones
Rinse the fish bones under cold running water. Use scissors to cut away and discard the dark, reddish gills and any clotted blood, as these create bitterness.
Sweat the aromatics
Place the leek, onion, and celery in the pot with a splash of oil over medium heat. Cook until softened but not browned, about 5 minutes.
Deglaze
Pour in the white wine. Scrape the bottom of the pot to release any cooked-on bits and let the liquid reduce by half.
Simmer
Add the fish bones, parsley, and bay leaf. Cover with cold water until just submerged. Bring to a very gentle tremble, then lower the heat to maintain a faint shimmer.
Strain
Cook for 25 minutes exactly. Skim off any grey foam that rises to the top. Strain through a fine-mesh sieve lined with cheesecloth into a clean bowl.
Other turns to take.
Thai-Style
Add lemongrass stalks, galangal, and lime leaves during the simmer for a fragrant aromatic base.
Roasted Stock
Roast the fish bones in a 400°F oven for 15 minutes before simmering to create a deeper, darker, and more intense flavor.
When it doesn't go to plan.
Discard the stock if it smells overly fishy after the first 10 minutes of simmering; it means your bones were not fresh enough.
Freeze the stock in ice cube trays for easy portioning when you need a small amount for pan sauces.
Never add salt to the stock; keep it neutral so you can control the seasoning when you use it in the final dish.
The ones that keep coming up.
Can I use salmon bones?
It is not recommended. Salmon is too oily and contains strong flavors that dominate any dish you use the stock for.
How long does it last?
Keep it in the refrigerator for up to three days or in the freezer for three months.