Fish Stock or Broth / Caldo o Sopa de Pescado

Fish Stock Or Broth / Caldo O Sopa De Pescado

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Juliann Esquivel


Some weeks ago I made a seafood paella. I promised to give my recipe for Fish broth. You can use this broth to make fish soup or chowder or to flavor seafood Paellas & seafood dishes such as yellow rice with calamari or yellow rice with shrimp. The homemade fish broth imparts a most delicious flavor. Unlike chicken broth or beef broth I have never been able to find a canned or boxed fish broth. I make mine with fish heads when my husband catches fish or I buy a large head at the fish market & very inexpensive. I add fresh veggies, anchovy paste, Asian fish sauce, & clam juice. Buen appetito


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6 to 8
30 Min
1 Hr
Stove Top


  • 1 large
    fresh fish head gills removed. have your fish mogger do this head should weigh about 3 to 4 lbs if none that big then buy 3 or 4 fish heads weighing at least a pound each.
  • 1 large
    sweet onion cut into fourths
  • 2 large
    carrots peeled
  • 1 large
  • 3 or 4 clove
    fresh garlic peeled and smashed once each
  • 1 large
    bunch of fresh parsley flat leaf
  • 1/2 large
    red or green sweet pepper
  • 1 sprig(s)
    fresh tyme or 1/4 tsp dried tyme (dried tyme is very strong)
  • 3 qt
  • 4 or 5 small
    pepper corns
  • 1 Tbsp
    sea salt
  • 1 tsp
    anchovy paste, a healthy squeeze
  • 2 tsp
    asian fish sauce
  • 1 large
    bay leaf
  • 1 tsp
    garlic powder
  • 1 large
    bottle about 8 ounces clam juice
  • 1 small
    packet goya sazon with azafran/safron
  • 1 or 2 lb
    of shrimp shells
  • 1/2 c
    good white drinking wine

How to Make Fish Stock or Broth / Caldo o Sopa de Pescado


  1. If you have shrimp with their shells remove the shells from the shrimp rinse and add to the pot with the head.
    Be sure to buy a good white meat fish head such as snapper, or grouper or any fish that has firm white meat. Do not use an oily fish such as bluefish or that type of fish. Rinse the fish head making sure the gills have been removed. Put head into a large stock pot or soup pot cover with cold water and set on stove top.
  2. Add all of the veggies onion, carrots, leek, fresh garlic cloves smashed, red or green pepper, and wine.
  3. Next add the spices peppercorns, tyme, salt, bay leaf, garlic powder, Goya Sazon packet with saffron, anchovy paste, and fish sauce. Bring pot to a boil; and when boiling reduce flame, cover, and simmer for one hour. If you have a large fish head 3 or 4 lbs you will need to cook longer about a half hour more.
  4. When an hour has passed remove heads very carefully onto a large pan and let broth cool. when cool enough to handle strain broth and discard vegetables. Now add the bottle of clam juice stir well. Use this broth for making seafood paellas or rice and seafood recipes. If you like you can make fish soup or chowder just follow your favorite recipe and use the broth instead of water. If you have a lot of broth you can freeze in quart or half court container for future use. Just be sure to label with the date and try to use with in 2 months. Fish broth is very delicate and cannot remain frozen for any long period of time.
  5. You can discard the fish heads but I like to pick out the pockets of delicate white meat under the cheeks of the fish head and on the top of the head. They have no bones and I use this meat to add to my seafood recipes. This broth is rich and delicious for any recipe calling for fish broth.
    Good luck in the kitchen. Tomorrow I am making my fish broth as I have run out and need for this weekend. I will post a picture after making it.

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About Fish Stock or Broth / Caldo o Sopa de Pescado

Course/Dish: Fish Soups
Main Ingredient: Fish
Regional Style: Spanish
Other Tag: Healthy

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