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“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.”

Ingredients Nutrition


  1. 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.
  2. At the same time, add in the onion (roughly chopped) and celery (roughly chopped) and garlic.
  3. 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.
  4. Juice the limes and add this juice, pulp and all, to the pot.
  5. Add everything else to the pot.
  6. Simmer no longer than 20 minutes, taste, and adjust water level as desired. Strain, and save the liquid.
  7. This stock can be frozen.

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