Fish Stock
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb fish bones
- 8 -10 cherrystone clams
- water, to cover
- 1 large onion
- 3 celery, stalks
- 1 garlic clove, diced
- 1 medium hot pepper, small, de-seeded and chopped
- 2 limes
- 1⁄4 cup rice vinegar
- ground pepper
directions
- Meat may be still attached to the fish bones/head/tail. This is fine. Break up the pieces of fish, and add to boiling water. Reduce heat to a vigorous simmer.
- At the same time, add in the onion (roughly chopped) and celery (roughly chopped) and garlic.
- Add the juice from the clams to the pot. (Hint: freeze the clams a day or so before. Thaw them when you are ready, and they will be very easy to open.) Reserve the clams themselves for another recipe.
- Juice the limes and add this juice, pulp and all, to the pot.
- Add everything else to the pot.
- Simmer no longer than 20 minutes, taste, and adjust water level as desired. Strain, and save the liquid.
- This stock can be frozen.
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RECIPE SUBMITTED BY
Diann is Cooking
United States
I joined this site back in 2007 when it was Recipezaar. I cook 90% of my own food from scratch, and have lost 40 pounds so doing. I buy most of my summertime/fall veggies from farmers' markets, don't eat much gluten or grains -- but if I am dining with friends, I do eat what I am served, except for tree nuts, commercial baked goods from supermarkets or chains (I react badly to these), and I tend to avoid sweets. Yes, you can train yourself to appreciate sweets far less! I grow some of my own food, but this is limited due to lack of full sun. I also enjoy seafood (brain food!), eggs, and some pastured meats. I'm getting more into fermented foods. Sensitivities: All the tree nuts I actually LIKE. Sigh. Fiddlehead ferns. Liquid egg product. Most commercially baked pastries and donuts and cakes.