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Fish Stock

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.

 

Shellfish Variation:

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 ]] 

 

AUTHOR PROFILE

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!

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Halibut Fish Stock

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.

Servings: 5 Quarts

Keywords:

  • Prep Time: 0 mins
  • Cook Time: 2 hours 30 mins
  • Total Time: 2 hours 30 mins

Ingredients

Instructions

Ingredients

  • 4 pounds of halibut bones
  • 2 onions, roughly chopped
  • 4 ribs of celery, roughly chopped
  • 4 carrots, roughly chopped
  • 1 cup white wine
  • 1⁄4 cup tomato paste
  • 1⁄2 bunch parsley
  • 3 cloves garlic, peeled and smashed
  • 1 tablespoon kosher salt
  • 1 teaspoon black peppercorns

Instructions

  1. Combine the halibut bones, onions, celery, carrots, white wine, tomato paste, parsley, garlic cloves, kosher salt, and peppercorns in a large stockpot.
  2. Fill the pot with water until it covers the bones and vegetables by a few inches, about 6 quarts total, and bring to a gentle simmer.
  3. Continue to simmer for 2 hours, and use a slotted spoon to gently skim off any foam that forms every 30 minutes.
  4. Strain the stock through a fine mesh strainer and discard the bones and vegetables.Transfer the stock to quart mason jars and allow them to cool on the counter for about an hour before transferring them to the fridge or freezer. If freezing, make sure to leave enough headspace in the jars to prevent cracking.

Notes