Fish stock

Learn how to make a simple fish stock, fish demi-glace and fish glace from scratch with our easy recipe and never rely on shop-bought stocks again!

This simple fish head soup includes veggies, salmon, dill, spices, lemon, and cream.

It comes as no surprise that I filet fish. This also means that there are usually fish scraps left over. As a sustainable fishmonger, I use leftover fish heads and fish throats to make home made fish stock for future recipes. You can usually source these items at your local fish markets.

Fish stock is so much quicker to make than beef or chicken stock - it’s ready in under and hour and will add a delicious depth of flavour to seafood soups, risottos, chowders and stews.

How to make fish stock at home. This fish stock recipe relies on lean, white fish and makes a wonderfully flavorful broth for rice, soup, pasta, etc.

The basic skill of making fish stock sets up cooks to turn their fish scraps into anything from crystal clear poaching liquid to deep, dark flavor bomb base.

This recipe uses a technique called "sweating" to extract maximum flavor from every ingredient. Although sweating adds a step, this stock is still effortless to make and takes only five minutes longer to cook than the Traditional Fish Stock.

Learn how to make your own shellfish stock from scratch with our simple, handy guide.

With only a handful of ingredients, a stock pot, our primer for making homemade stock, and this easy-to-follow recipe, you'll be ladling your from-scratch Fish Stock into soups, stews, and more.

This classic fish stock recipe comes together in under an hour and a half and is the perfect liquid for all your seafood recipes. Fish stock, also known as fish fumet and fumet de poisson, is a concentrated stock made from fish bones, vegetables, and herbs. You will love how quickly this comes together and the unique flavors it has.