Fish stock

Deb December 28, 2004
  • 3 or 4 whole carcasses, including heads, of non-oily white fish (eg. NZ: cod, terakihi or gurnard; US: sole, turbot, rockfish or snapper)
  • 2 tablespoons butter or olive oil
  • 2 onions, coarsely chopped
  • 1 carrot, coarsely chopped
  • several sprigs fresh thyme
  • several sprigs parsley
  • 1 bay leaf
  • 1/2 cup dry white wine or vermouth
  • 1/4 cup vinegar
  • about 3 quarts cold filtered water

Ask your fish seller to get you some fish heads and bones. If they fillet the fish onsite, this should be able to done within a day. If they buy the fish already filleted, they may need to make special arrangements, so plan ahead. Be sure to take the heads as well as the body—these are especially rich in iodine and fat-soluble vitamins. Classic cooking texts advise against using oily fish such as salmon for making broth, probably because highly unsaturated fish oils become rancid during the long cooking process.

Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.