Traditional Fish Stock
If you have fresh fish frames making your own fish stock is easy and delicious. It freezes nicely and can be used to make our Lobster Bisque recipe.
- 4 Pounds Fish frames from sole flounder, halibut, and/or turbot, rinsed clean of any blood
- 2 Quarts Water
- 2 medium Onions quartered
- 4 stalks Celery whole with leaves
- 2-3 Carrots whole
- 2 Bay leaves
- 1 Bunch Fresh flat-leaf parsley
- 6-8 Sprigs Fresh thyme
- 2 Tbs Black peppercorns
- Sea salt
- 2-3 Tbs Sherry Optional
- In a large stockpot, combine the fish bones and water.
- Add the remaining ingredients and bring to boil.
- Turn the heat down and simmer gently for about 8 hours.
- Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes.
- Strain through a fine-mesh strainer. If you are not going to be using the stock within the hour, chill it as quickly as possible.
- Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
This stock is perfect for our Lobster Bisque recipe.