How To Make and Store Fish Stock at Home
In our formative years as cooks, we bought bottled clam broth to use as fish stock in seafood recipes such as cioppino and bouillabaisse. Now we make our own; it costs us almost nothing and is richer, more flavorful and probably more healthy because we know what is in it.
It's a simple process and starts with saving discards from cooking seafood dishes. The best are the uncooked shells or bones such as shrimp shells, fish bones from filleting, etc. Next best are the leftover cooked clam and mussel shells, fish bones, etc. A good seafood stock would include half of each if possible.
The way we collect them is to keep a one gallon zip lock bag in the freezer. Whenever we can, we add to it until it is mostly full. Then we wait until we have some old vegetables that are starting to get limp or just a little old; usually celery, green onions, onions and vegetables like that. Then when we have a pound or so of those we put the reserved seafood shells and bones in a large stock pot, add the vegetables after cleaning and a rough chop, cover with water and boil, covered for one hour or more; but less than two. Sometimes we add a few herbs or spices such as star anise pieces for additional flavor.
When this has cooled we pour it through a strainer to remove all large ingredients and put the filtered stock in freezer bags or containers in either 8, 12 or 16 ounce lots depending on how many we are going to feed. It lasts for months in the freezer if it is tightly covered; but we usually use it up about when we have enough new shells for more.
That's all there is to making free, delicious and nutritious fish stock at home. By the way, the cooking smell is actually very nice, a mixture of vegetables and fish, like a good soup would make.
Bon appetit,
Tom and Anita
How To Make and Store Fish Stock at Home
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