Slapfish Basic Fish Stock

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
Slapfish Basic Fish Stock
  • 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
  1. 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.
  2. Strain, and then set aside for use in soup or stew.