Print Options:

Fishmonger Fish Stock

Yields1 ServingPrep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

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.

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.

Scroll to Top