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It comes as no surprise that I filet fish. This also means that there are usually fish scraps left over. As a sustainable fishmonger, I use leftover fish heads and fish throats to make home made fish stock for future recipes. You can usually source these items at your local fish markets.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 20 minsCook Time 1 hr 30 minsTotal Time 1 hr 50 minsIngredients
4 fish heads and throats
12 qts spring water (enough to cover fish heads and throats)
1 cup white wine
3 carrots cut into 1-inch pieces
3 stalks celery cut into 1-inch pieces
½ yellow onion coarsely chopped
1 sprig rosemary
2 tsp thyme leaf
2 cloves garlic, diced
½ tsp ground black pepper
1 key lime cut into 2 pieces
1 tbsp olive oil
Utensils and Other Tools
2-quart stock pot with lid
Medium size sauté pan
Large bowl to reserve stock
Strainer
Mixing spoon
Cutting board
Measuring cups, spoons
Sharp paring knife
Directions
1 Place olive oil in stock pot and turn on medium high heat.
2 Sautee carrots, celery, onion, garlic and pepper in stock pot until vegetables begin to soften.
3 Add fish heads, throats, key lime, wine, and enough spring water to cover fish heads and throats.
4 Bring to boil and reduce heat to simmer.
5 Cook for 1 hour and then remove pot from heat.
6 Allow contents to cool and then pour stock from stockpot through strainer into large bowl.
7 Pick meat from throats and head and reserve meat for fishmonger stew.
8 Store fish stock in refrigerator for up to 1 week or in freezer for up to 2 months.
Ingredients Ingredients
4 fish heads and throats
12 qts spring water (enough to cover fish heads and throats)
1 cup white wine
3 carrots cut into 1-inch pieces
3 stalks celery cut into 1-inch pieces
½ yellow onion coarsely chopped
1 sprig rosemary
2 tsp thyme leaf
2 cloves garlic, diced
½ tsp ground black pepper
1 key lime cut into 2 pieces
1 tbsp olive oil
Utensils and Other Tools
2-quart stock pot with lid
Medium size sauté pan
Large bowl to reserve stock
Strainer
Mixing spoon
Cutting board
Measuring cups, spoons
Sharp paring knife
Directions Directions
1 Place olive oil in stock pot and turn on medium high heat.
2 Sautee carrots, celery, onion, garlic and pepper in stock pot until vegetables begin to soften.
3 Add fish heads, throats, key lime, wine, and enough spring water to cover fish heads and throats.
4 Bring to boil and reduce heat to simmer.
5 Cook for 1 hour and then remove pot from heat.
6 Allow contents to cool and then pour stock from stockpot through strainer into large bowl.
7 Pick meat from throats and head and reserve meat for fishmonger stew.
8 Store fish stock in refrigerator for up to 1 week or in freezer for up to 2 months.
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Hi thaks abaout this rispe can you giv me moor stook …chik…meet …and fish …and végétarien stouk