Fish stock is one item that I love to keep on hand in my freezer. it’s easy to make homemade with leftover fish bones and pieces, I just save them when I serve fish and pop them in a bag that I keep in the freezer. When I have enough, it’s time to make soup!
You can also ask at your fish market or supermarket seafood counter for bones or trimmings to make this! Freeze your broth in quart containers or in ice cube trays if you think you’ll only use a bit of it at a time.
Use your stock to make seafood soup or chowder, or to flavor rice or noodle dishes.
2-3 lbs Halibut, Cod or any whitefish bones, fins, collars and heads
2-3 Carrots, chopped roughly
2-3 Celery stalks, chopped roughly
1 Onion, skins removed and chopped roughly
(I used some chopped frozen leeks I had on hand as well)
1 t Garlic, minced
1 T Butter
1 T Olive Oil
1 C Water
1 T Dill (dry)
Seasoned salt and pepper
1. Season all fish components with seasoned salt, pepper and dill weed. Set aside.
2. In a deep stock pot, on medium low heat, melt butter and add the oil.
3. Add minced garlic and cook for 1-2 minutes. Be careful not to brown the garlic.
4. Add the onions, celery and carrots and continue to sweat (or cook) them until slightly softened.
5. Add a cup of water to the pot.
6. Place your fish on top of the vegetables in the pot. It’s ok to layer them on top of each other.
7. Place a lid on the pot and steam the fish for approximately 5 minutes.
8. After five minutes or so, remove the lid and add enough water to cover the bones by ½ inch or so.
9. Lower heat to a simmer and simmer the bones in the liquid for about an hour. Remove any foam you might see on the top.
10. After an hour, remove from heat and let steep for 15 minutes.
11. Remove the big bones and vegetable with a slotted spoon into a bowl. ** Optional step: Wait until the bones cool and then remove any large chunks of fish from the bones. You can use them later on for adding to soups or chowders.
12. When the broth is cooled to a warm temperature, pass it through a sieve to remove remaining small bones and bits from the vegetables. Discard this.
13. What remains is your fish stock /broth! Can keep it frozen in the freezer for 6 months.