This year I am on a mission to convince you to make your own stock at home. So let’s dive right in!
Homemade fish stock is a revelation to my palate this year. I have learned that the secret to an excellent dish is the harmonious layering of flavors that makes a dish go from okay to great. You’ll be astonished by how it brings your dishes to life!
Broths and stocks are essential foundations in most African dishes. We have made vegetable broth and chicken broth so far, and fish stock is very similar to those.
You might be wary to have a stinky fish smell fill up the room. Let’s be honest – it will smell like fish because it is fish. Will it stink? No. The wine will help neutralize the smell. Rest assured, your kitchen will have a pleasant smell with a hint of fish that is not unpleasant. To avoid more smell, it is better to cook it the day you buy the fish. Otherwise, your fridge will definitely smell like fish.
What fish do you use to make your homemade fish stock?
You can make it with almost anything. You can use sea bass, catfish, mackerel, merlot, etc. I like making it with any white fish. They all taste wonderful. Whatever fish you use, make sure to use the head and the bones. They are crucial for giving you a tasty broth, with gelatine coming from the bones.
The secret to the fish head and bones is to find some with a little bit of flesh on it. You can get it from your local fish market. You can ask them for fish carcasses, and you might get them for free.
The other option is to buy a fish, get it filleted, and then ask for the carcass in a separate bag.
What are the health benefits of fish stock?
Fish stock has so many health benefits that it cannot be ignored. It is one of the most efficient ways of boosting your immune system. The stock is full of vitamins, minerals and healthy fats. Here are a few:
- Keep hormones in balance
- Good source of iodine
- Prevent hypothyroidism
- Prevent bone diseases
- Release hormones & enzymes
- You can find an extensive list of the health benefits here.
How do you store your fish stock?
Here are two easy methods for storing your stock.
Pour your liquid into a cleaned mason jar and store it in the refrigerator. This method is a short-term solution if you are planning to use it within a week.
The second method is to store your stock by freezing it in a container for 2-3 months. Use ice cube trays, plastic containers, or ziploc bags to do so. Just make sure that the stock is slightly warm when you do so and that you leave room for expansion. As a result, the liquid will expand once frozen.
How to prepare your fish stock?
- On medium heat, put some oil in a big pot.
- Sauté the onions, garlic for 2 min.
- While stirring add the carrots, cilantro, thyme, cilantro, coriander. Let it cook for 2 min.
- Add wine and stir.
- Add fish bones, water to cover everything.
- Lastly, add the rest of your spices: bay leaves, peppercorn.
- Let it simmer for 45min.
- Strain the liquid at least 3 times.
Season with salt to taste.
You might also like these recipes:
Homemade light chicken broth recipe
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Homemade Fish Stock Recipe
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 h
- Category: Soup
- Method: cooking
- Cuisine: world
Description
Easy fish stock recipe that would help elevate your dish
Ingredients
2 pounds of fish bones with head
2 onions (chopped)
3 garlic cloves (peeled)
2 bay leaves
1 cup of carrots
1 tsp peppercorn
3 leeks (big chunks)
2 strings of thyme
2 strings of rosemary
A bunch of cilantro
1 cup white wine
Instructions
On medium heat, put some oil in a big pot.
Sauté the onions, garlic for 2 min.
While stirring add the carrots, cilantro, thyme, cilantro, coriander. Let it cook for 2 min.
Add the wine and stir.
Add the fish bones, water to cover everything.
Put the rest of your spices: bay leaves, peppercorn.
Let it simmer for 45min.
Strain the liquid at least 3 times.
Season with salt to taste.
This homemade fish stick is so much better than store bought and super easy to make! Will be sticking to homemade from now on!
Thank you!
This fish stock is just what I was looking for to stock the fridge. Thank you for another great recipe.
Homemade stocks are definitely so much better. It always seems like so much effort but with your simple recipe, I’ll make it more often. Thanks for all the extra tips!
It is always so helpful having some homemade sticks in the freezer, I use them in risottos or as soup bases for extra depth
Hello! I have used white fish heads recently caught. But the broth turned grey and foggy. It tastes good though. Is it normal?
Hello Jade,
It could be a couple of things. You might have overcooked it or had impurities from the fish heads. To remove those impurities, strain through a fine-mesh sieve and cheesecloth. Also, to prevent your broth from becoming foggy, use cold water when starting the broth and simmer the water without letting it come water to a full boil. I hope this helps!