Honest Vanilla: Fish Stock

The most superior fish stock you'll ever have :)

I wasn't consciously looking for a fish stock as it's quite an inflexible broth, basically it's only good for, well seafood dishes :) But this fish stock turned out so superior and much more flavourful than what I've ever had that I thought I must share! In fact, I believe it's key to a successful seafood paella, which I'll share the recipe tomorrow :)

Much to my delight, fish stock is pretty effortless with 3 main ingredients and only takes 2o minutes (with no work in between). So why not :) Oh fish bones and scraps are usually just a couple of dollars from your local fishmonger. To think all those time I discarded the sea bass bones not knowing what I'm missing!

Ingredients

400g spotted grouper (or any white fish) bones and scraps
10 prawns, heads only
1 medium onion, quartered
2-3 liter water

Optional

A handful of parsley stalks (or reserved from wilted parsley)
3-4 bay leaves
A bunch of thyme

Directions

Simmering the natural sweetness from the sea :)

Fill a stock pot with water and add all the ingredients in
Bring to boil and let simmer on low heat for 20 minutes
Once ready, strain the broth through a sieve (discard leftover scraps) and it's ready to be used!

Not much liquid is lost during this process so the stock
is just about the amount of water you added

Stock should be lightly cloudy and naturally sweet :)

Store the completely cool stock in the fridge for a maximum of 2 days for reuse. The stock will turn gelatinous in the fridge with a thin layer of fats forming on the top. Feel free to scoop that away before storing in the freezer (good for 3 months). I usually use separate Ziploc to fill one full cup per bag, this way it makes thawing quicker and keeps the stock fresh (without multiple refreezing the extra quantity that I don't need)

12 comments:

VivienneApril 10, 2011 at 10:39 PM
i didnt know it's that easy to make fish stock...only 3 ingredients in less than 30 mins! im hoping to make some stock to store in the freezer for times of emergency lol.
AnncooApril 11, 2011 at 12:26 AM
This is the best fish stock and it is so healthy to make congee for small kids.
LeQuanApril 11, 2011 at 5:13 AM
Great fish stock! I especially love that you added the shrimp heads, sweetens up the stock a little. I agree with Ann, a great stock for seafood congee.
muppyApril 11, 2011 at 11:35 AM
I am so impressed an inspired, i didn't realise it was so simple. I might just have to make your paella - can't wait for the post.
Min {Honest Vanilla}April 11, 2011 at 12:34 PM
@Vivienne and @muppy
Yes I didn't know that either ;) It was such a wonderful discovery!
Carolyn JungApril 11, 2011 at 12:42 PM
I do this with shrimp shells and it's as easy as you say. The stock is so wonderful in pasta dishes or seafood stews, too. ;)
tigerfishApril 11, 2011 at 1:13 PM
I like the addition of shrimp shells/heads. I usually do prawn stock for seafood noodles and fish would give it more depth in seafood dishes.
daphneApril 11, 2011 at 3:50 PM
I like how u used herbs. I usually fry ginger with the bones to make the stock..but i think herbs is also a great idea!
BlackswanApril 11, 2011 at 5:06 PM
Min, did u just change the layout of your blog? Looks different! Anyway, it's always nice dropping by here :)
Min {Honest Vanilla}April 11, 2011 at 5:08 PM
Mmmm... Lots of ideas to use this stock now, congee, pasta and seafood stews!

@daphne
Yes! It helps me consume some of the wilted ones ;)

@Blackswan
Actually no, I didn't do anything different :P
Sonia (Nasi Lemak Lover)April 12, 2011 at 5:47 PM
Good sharing, usually i just throw away those fish bone and prawn head, now i know what to do..
MariaApril 13, 2011 at 3:02 PM
Making your own stock is always worth the effort, the flavour is just so much better and it is much healthier too, of course!