Fish stock adds a rich seafood flavor to many favorite recipes. It can be tricky to find in stores but is incredibly easy to make at home, and so much more delicious! Make a large batch and freeze it to use later in mason jars or ice cube trays. Use it to make any fish based soup or chowder, to thin the sauce for your next seafood pasta dish, or to replace the water in rice pilaf to accompany your next salmon dinner.
There is no need to throw away your crab and shrimp shells! They can be used to make a flavorful stock, either on their own or in combination with the halibut bones. If you prefer to make large batches of stock, shellfish shells can be frozen until you have a large enough quantity to make a batch of stock. Stock recipes are very forgivable, so there is no need to stick to the exact ingredients or ratios provided here.
To make the shellfish stock, start with a few tablespoons of butter or olive oil in a large stockpot and add the shells. Sauté while occasionally stirring for about 5 minutes or until the shells begin to brown. This will help a deeper flavor develop. From here, carry on with the rest of the recipe as written.
[[ recipeID=recipe-8l9zpa33x, title=Halibut Fish Stock ]]
Marisa Kerkvliet of Lemon Thyme Kitchen is a freelance recipe developer and food photographer with a Master’s degree in Nutrition. She was raised on her family’s farm in Northwest Washington and her appreciation for good food developed at a very early age. She is passionate about creating recipes and beautiful imagery that highlight high-quality seasonal ingredients. Marisa loves all types of seafood, but her favorites are salmon and scallops!