This past weekend my husband and I hosted a dinner party. On the menu we had an entire grilled grouper stuffed with lemons and herbs. The fish was so large we had to chop off the head so it would fit on the big green egg.
What in the world can you do with a leftover fish head? Luckily, for Christmas I was given the newest James Beard cookbook Waste Not. The idea behind the book is to use your kitchen scraps instead of throwing them out. The idea to make my very first fish stock was a no brainer.
This recipe is truly easy. Once you see how easy it is, you will not go back to using store bought stock.
The best part is that you can make the stock then freeze it. One fish head makes a very large batch of stock, and there is no way you will be able to use it all immediately. I let my stock cool, then placed it in sealed containers and into the freezer immediately. I hope to post a yummy recipe using the stock I made very soon.
Read more about the book Here.
A few tips about making your own stock:
- A fish head or the bones from one fish is enough for one batch of stock.
- Remove the gills from you head, if you do not it will make the stock taste awful.
- This recipe is more of a guide. You can throw anything into the mix: shrimp shells, different herbs, carrots, celery, etc.
- If your finished stock is milky or cloudy you need to throw it out.
- I will warn you, making fish stock will stink up your house for a bit.
- Fish stock freezes extremely well and tastes exactly the same after freezing.
- 1 Fish Head
- 1 Onion, peeled
- 4 Mushrooms
- 1 Tablespoon of Salt
- 1 Small bunch of Thyme
- Rinse your fish head well. Make sure all of the slime is off before using the head or your stock will taste bad.
- In a large soup pot put in the fish head and pour in enough water to submerge the head.
- Bring the water to a boil over medium heat. Once boiling, pour out the water.
- Place fresh water in the pot with the fish head, filling until the pot is 3/4 full.
- Place the rest of your ingredients into the pot.
- Over medium heat, bring the water to a low boil.
- Once at a low boil, reduce the pot to medium-low heat then simmer, with a lid on, for one hour.
- Strain the stock with cheese cloth once cooled.
- Use immediately or freeze until use.