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🍽️ Homemade Fish Stock from Fish Frames
655 kcal · 30 min · 4 servings
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Ingredients
- 1.2 kg fish carcass preferably lean white fish (without gills)
- 2 tomatoes
- 2 stalks celery
- 1 bulb fennel
- 3 shallots
- 1 garlic clove
- 5 stalks lemongrass
- 2 tbsp olive oil
- 1 tsp fennel seeds
- 1 pinch saffron threads
- 1 tsp peppercorns
- 1 tsp juniper berries
- 2 fresh bay leaves
- 0.5 l dry white wine
- 1 splash Noilly Prat
- salt
Instructions
- 1. Cut the fish frames into smaller pieces using kitchen shears.
- 2. Place the fish pieces in a bowl filled with cold water.
- 3. Let the frames soak in the water for two hours.
- 4. Change the water several times until it stays clear.
- 5. Wash the tomatoes, celery, fennel, shallots, and garlic.
- 6. Halve the tomatoes and cut them into wedges.
- 7. Remove any strings from the celery and cut it into chunks.
- 8. Halve the fennel, remove the hard core, and cut it into coarse pieces.
- 9. Peel the shallots and the garlic.
- 10. Quarter the shallots.
- 11. Cut the lemongrass into coarse pieces.
- 12. Drain the fish frames in a sieve and let them drip dry.
- 13. Heat the oil in a large pot.
- 14. Sweat the fish frames in the hot oil until they lose their color.
- 15. Add the lemongrass, fennel seeds, saffron, peppercorns, juniper berries, and bay leaves.
- 16. Pour the white wine, Noilly Prat, and about 1.75 liters of water into the pot.
- 17. Place the pot on the stove and heat the liquid.
- 18. Add the prepared vegetables to the broth.
- 19. Let the stock simmer for about 20 minutes.
- 20. Remove the rising foam with a ladle.
- 21. Let the stock steep for another 10 minutes over low heat.
- 22. Remove the pot from the heat.
- 23. Hang a sieve over a large bowl.
- 24. Line the sieve with a straining cloth.
- 25. Pour the stock through the sieve and the cloth.
- 26. Let the stock drip dry well.
- 27. Season the finished fish stock with salt.
Nutrition per serving
- kcal: 655
- Protein: 8 g · Fett/Fat: 21 g · Carbs: 18 g