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homemade fish stock (sallye)

(1 rating)
grandedame avatar
Recipe by
sallye bates
@grandedame
Austin, TX

A good basic fish stock recipe for use in just about any fish chowder or other dishes. Simple and easy to make.

(1 rating)
yield serving(s)
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For homemade fish stock (sallye)

  • 2 Tbsp
    olive oil
  • 3 to 3-1/2 lb
    fresh fish heads and bones, and shrimp shells rinsed
  • 4 md
    scallions (or 2 yellow onions)
  • 3 sprig
    fresh thyme
  • 4 to 6 sprig
    fresh parsley (or coriander for a spicier stock)
  • 1 or 2 md
    bay leaf
  • 1 Tbsp
    sea salt
  • 1 Tbsp
    whole peppercorns
  • 1 c
    dry white wine
  • 2 qt
    water

How To Make homemade fish stock (sallye)

  • 1
    Peel scallions or onions and finely dice.
  • 2
    Place heavy stock pot over medium heat and add the olive oil
  • 3
    When oil starts to shimmer, add the fish head and bones, shrimp shells and peppercorns to the heated oil. Season with salt and cook for 2-3 minutes until fish head turns opaque. Add scallions or onions, thyme and parsley or cilantro while stirring with wooden spoon.
  • 4
    Cook for 2-3 minutes until the bones and shells are also opaque.
  • 5
    Add the wine and the bay leaf and cook for 1 minute just until wine begins to boil.
  • 6
    Add 2 quarts of water and turn heat to medium low or low, just high enough to simmer. Cook for 20 minutes, then strain the stock. (I strain mine twice just to make sure I get all the bones).
  • 7
    Store in airtight container in refrigerator until ready to use (for 2-4 days). Can be easily frozen for up to 2 months.
  • 8
    You can usually get the fish heads and bones cheap (or sometimes even free) at a quality sea food market.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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