Fish stock is super fast to make, and one big batch can make enough for many months of chowders and fish soups. Because fish have more delicate oils, you don’t want to boil it for as long as beef or chicken stock. Half an hour to 45 minutes is all you need for a lovely, delicate flavor that is an excellent base for all kinds of soups. Ask at your local seafood store for fish “wracks,” which are the leftover carcasses of fish from the filleting process. I think they charged me $1.20 for 5 pounds for a recent batch I made. It’s a pretty good deal! It’s important not to use an oily fish like salmon or mackerel, as it will produce an unpleasant stock. This recipe is from The Homegrown Paleo Cookbook.
- 2½ to 5 pounds fish “wracks” or whole carcasses of nonoily fish such as haddock
- 4 sprigs fresh thyme
- 3 bay leaves
- 3 carrots
- 1 onion
- 3 stalks celery
- 5 quarts cold filtered water
- Place all of the ingredients in a large stockpot and add filtered water to cover.
- Bring to a boil and skim the scum off the top. Simmer gently for 30 to 45 minutes.
- Remove from the heat and allow to cool on the counter for about 1 hour.
- Strain the stock through a cheesecloth-lined strainer (to catch any loose herbs) into a large bowl or separate, smaller pots and place in the refrigerator to cool (I usually do this overnight).
- Ladle the stock into freezer-safe containers.
- Label, date, and store in the freezer until you’re ready to use it.
Image credits: Heidi Murphy