alaskan fish stock or fume

Name: Alaskan Fish Stock or Fume
Prep time: 10 min
Cook time: 1 h 30 min
Cuisine: French
Ingredients: 1 gallon(s) water; 4-5 pound(s) fish head and/or bones (halibut, lingcod, rockfish etc); 2 large carrots, peeled and cut into large pieces; 1 large yellow onion, peeled and cut into large chunks; 2 - stalks of celery, cut into 1/2" pieces; 1 1/4 cup(s) white wine, dry (use something you would want to drink); - to make the sachet of herbs (tied in cheesecloth):; 1 - bay leaf; 5 - peppercorns, whole black; 2 - whole cloves or use 2 whole cardamon pods; 1 tablespoon(s) thyme, dried; 6 - parsley stalks, cut into pieces

(1 RATING)

39 Pinches 4 Photos

Sherry Blizzard

Piney Flats, TN

Updated on Jul 27, 2013

I love fish soup, risotto, gumbo, and chowders. There is no better base than a good fish stock made from scratch. I am using the head of a lingcod (it weighs 5 lbs.) Fish stock should be made from the head and bones of white fish such as halibut, lingcod, or other lean fish. Avoid using salmon or trout as the fat content is too high and it makes a very "fishy tasting" stock. Stock is easy to prepare and can be stored in the freezer or pressure canned in pint jars for 20 minutes at 11 psi. Use this yummy light stock in your risotto or in your next batch of clam chowder.

Rate

prep time 10 Min

cook time 1 Hr 30 Min

method Canning/Preserving

yield depends on recipe

Ingredients

1 gallon water
4-5 pounds fish head and/or bones (halibut, lingcod, rockfish etc)
2 large carrots, peeled and cut into large pieces
1 large yellow onion, peeled and cut into large chunks
2 - stalks of celery, cut into 1/2" pieces
1 1/4 cups white wine, dry (use something you would want to drink)
- to make the sachet of herbs (tied in cheesecloth):
1 - bay leaf
5 - peppercorns, whole black
2 - whole cloves or use 2 whole cardamon pods
1 tablespoon thyme, dried
6 - parsley stalks, cut into pieces

How To Make alaskan fish stock or fume

Step 1

Clean fish head and bones, rinse thoroughly with clean water.

Step 2

Cut carrots, onions, and celery.
Step 3

Make a sachet of herbs (a pocket of cheesecloth with herbs tied up inside.)
Step 4

In a large stockpot filled with 1 gallon of water, add fish, vegetables, wine and sachet of herbs. Bring to a boil and allow to simmer for 1 1/2 hours or until the fish falls apart.
Step 5

Line a fine mesh strainer with cheesecloth and strain the liquid from the solids.
Step 6

Store in airtight containers either freeze or pressure can.
Step 7

Now use some of your stock to make clam chowder and serve with that sourdough bread!
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