Fish Stock

"This recipe differs from the others here due to the addition of the lightly sour, vinegary taste. I hardly ever add salt to foods; thus some things need an extra punch from a different source. Anyhow, for the fish, use vertebral bones/heads/tails from trout, striped bass and/or salmon. I also include lobster or shrimp shells in this amount. Other fish may also work. If using heads, remove the gills first, as they will add a bitterness to the stock. As for the clams, other hard shell clams substitute nicely, just make sure they lack sand or grit in their juices. And yes, other vinegars, such as red wine vinegar, will also work, although for appearance reasons I prefer to stick with the rice vinegar."
 
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Ready In:
50mins
Ingredients:
10
Serves:
4
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ingredients

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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

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.
 
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