Slapfish Basic Fish Stock

4 from 2 ratings

Good fish stock is the first step to delicious soups, stews and chowders. Use fish trimmings or lobster and shrimp shells add lots of flavor to the stock. This recipe comes from Slapfish restaurant in California. Click Here to See More Stock Recipes

Servings

servings

Ingredients

1 pound whitefish trimmings, rinsed and roughly chopped
10 black peppercorns
4 ribs celery, chopped
4 roma tomatoes, chopped
3 shallots, minced
2 large bay leaves
1 carrot, peeled and chopped
1 lemon, juiced
1 parsnip, peeled and chopped
½ bulb fennel, chopped
½ cup mushrooms, rinsed and chopped
2 quarts water
24 ounce clam juice (canned or bottled)
1 tablespoon fish sauce
1 cup white wine
1 teaspoon chopped fresh thyme

Directions

Place the trimmings, peppercorns, celery, tomatoes, shallots, bay leaves, carrots, lemon juice, parsnip, fennel, mushrooms, water, clam juice, fish sauce, wine, and thyme in a large pot and bring to a simmer. Simmer for 20 minutes.
Strain, and then set aside for use in soup or stew.