Fishmonger Fish Stock

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AuthorThe FishmongerCategoryDifficultyBeginner

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.

Yields1 Serving
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

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
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.

Fishmonger Fish Stock

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