Classic Fish Stock

Published November 1, 1994.

Why this recipe works:

We wanted a fish stew recipe that was flavorful and easy to make, with perfectly cooked—not overcooked—fish. We started our testing by making a favorite fish stew with homemade fish stock, water, chicken stock, and a cheater stock that started with bottled clam juice. The stew made with… read more

We wanted a fish stew recipe that was flavorful and easy to make, with perfectly cooked—not overcooked—fish. We started our testing by making a favorite fish stew with homemade fish stock, water, chicken stock, and a cheater stock that started with bottled clam juice. The stew made with homemade fish stock was far superior. Because fish does not have time to flavor the stew liquid (it will dry out and fall apart if cooked for more than a few minutes), the liquid must start out tasting good. Bottled clam juice, doctored up with some fresh ingredients, was the second choice for our fish stew recipe if making fish stock is impossible.

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Makes 2 - 2 1/2 quarts

Fish heads, tails and bones are all possibilities for trimmings and can be used for the stock. An equal amount of shrimp shells and lobster or crab carcasses can be substituted for the fish bones. All are cooked according to the same procedures.

Ingredients

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