This fish stock recipe is from Craig Fear of Fearless Eating. Craig is a nutritional therapist who specializes in tasty, homemade, nutrient-dense, real food using local and sustainably-sourced ingredients.
We highly recommend using this fish broth recipe as a base for chowders or other yummy dishes using our fresh seafood! –TLC
Fish Broth Recipe Ingredients
- Fish Frames or Chowder Bones from The Local Catch or 1 whole fish from your local fish market, filleted, including head and tail fins but with gills and guts removed
- Vegetables, coarsely chopped – 2-3 carrots, 2-3 stalks celery, 1 medium to large onion
- 1 cup dry white wine, optional
- 1-2 bay leaves, optional
- 1-2 Tbsp black peppercorns, optional
- A few sprigs thyme and/or rosemary, optional
Fish Broth Recipe Instructions
- Add all ingredients except optional spices to stock pot. Cover with water.
- Bring to a gentle boil and skim any foam that rises to surface and lower heat to a gentle simmer.
- Add optional spices and simmer for 1-12 hours.
- Strain broth in fine mesh colander or cheesecloth lined colander.
- Let cool and store in refrigerator and/or freezer.
Fish Broth Recipe Tips and Variations
- Flatter fish like flounder and sole need shorter cooking times. An hour is usually fine.
- For a more fragrant broth, you can sauté the veggies in butter first until they are soft and then add the fish carcass, wine and water.
- After cooling it’s best to discard the fat that forms on the surface as the delicate polyunsaturated fats in fish are more susceptible to heat.