There are a lot of different ways you can make seafood stock. I prefer to go the simple route, and stick to the basics. My favorite comes from shrimp shells, especially those found in the cold waters of Maine. Maine shrimp are rather small, so there are a lot of shells. Not to mention, my fish guy gives me them for free – win/win. Unfortunately, due to overharvesting, the last two years Maine has shut shrimp fishing down. Which really pisses me off, because every year I go up to maine and buy 6 or 7 pounds when visiting friends, vacuum, and freeze. Anyway, this post isn’t about shrimp stock, sadly enough.
In this recipe I used the bones found at the collar section of the fish. The collar is located between the fillet and the head. I also, used heads. Ideally I’d like haddock, cod or other white fleshed fish to make the stock, but the market only had salmon collar/heads. It’s a bit more flavorful, but for me it works great.
As I said earlier my seafood stock is a simplified version. A lot of people put in herbs and veggies, but I’d rather showcase the fish. If you want to add veggies, go ahead, though chances are you will be adding vegetables to the soup you make with the stock. Those vegetables will provide flavor, and will be consumed. Unlike veg that is in a stock, which is usually thrown away, I’m not big on wasting food.
This stock is as straight forward as they come. Put your fish bones, shrimp shells, lobster shells or whatever you’re using, in the pot. Cover with water, and bring to a boil. After it comes to a boil, simmer so that it makes a bubble about every second or two. You do not want seafood stock, or any stock to be at a rolling boil. Julia Child is never wrong, never. Cook for a minimum of 30 minutes and not over an hour or two. After it is done cooking strain through mesh and or cheese cloth. The stock should not be cloudy. Enjoy this stock with your favorite clam chowder, seafood stew, lobster newburg, shrimp stir fry, seafood gravy or whatever you can scheme up.
Ingredients
- 2 or 3 Medium Sized Fish Heads
- 2 or 3 Medium Sized Fish Collar
- Water
Instructions
- Place fish heads and collars into a large stock pot
- Put in enough water to submerge the fish
- Bring to boil
- Reduce to a simmer so that it bubbles every second or two
- Cook for minimum 30 minutes, max 2 hours. Ideal is 1 hour
- Strain through a mesh strainer. Keeps in the fridge for 3 or 4 days. If it smells throw it away. Keeps in the freezer for 6 months or longer.
Great point about omitting veggies in the stock! I also never like to just throw out things after using them just to make stock. I’ll be trying this out!