GEOFF’s Fish Stock…

Making a homemade fish stock is a brilliant way to maximise every bit of flavour from your filleted fish, ensuring nothing goes to waste. Geoff’s Fish Stock is designed to use offcuts that might otherwise be discarded, turning them into a rich and versatile base for countless dishes, allowing  you to create a depth of flavour that elevates your favourite fish recipes. Cooking the stock for just an 45 minutes while steaming (my preferred method) at 90 degrees preserves delicate aromas and essential nutrients. The resulting stock not only enhances soups and stews, but also serves as a refined base for sauces, seafood chowders risottos, and seafood paellas. This method pays respect for ingredients, ensuring that every part of the fish contributes to a harmonious, flavourful outcome in your kitchen creations.

GEOFF’s Fish Stock…

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6 people

Course: Main Course, Soup

Calories: 122

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg seafood white fish offcuts (not oily fish), washed trimmed into 5cm-by-5cm pieces
• 100 gm carrot, finely sliced (1 medium)
• 100 gm finely sliced (2 stalks)
• 100 gm leek or fennel, thinly sliced (1 small leek or fennel)
• 2 parsley sprigs
• 2 bay leaves (fresh if possible)
• 6 black peppercorns
• 2 ltr water

Equipment

• 1 Induction
• 1 Gas Stovetop
• 1 Combi Oven
• 1 Steam oven

Method

 

1. 1. Combine the fish bones and remaining ingredients excluding the herb aromatics in a deep unperforated steam container.

   2. Place in the steam oven at 90°C for 45minutes.

   3. Finish with your herb aromatic herbs.

   4. Strain the stock and discard the solids.

   5. Cool, then refrigerate until needed.

Notes

Notes:

1. Almost any vegetable can be used to make this stock.
2. Soak your fish carcass for 30 minutes. This assists in removing any impurities.
3. The fish stock should not smell fishy but sweet.
4. You can also reduce the fish stock to intensify the flavour and utilise in Beurre Blanc.

 Fridge Friendly Instructions: Refrigerate stock for up to 3 days

Freezer Friendly Instructions: Freeze for up to 6 months. Consider freezing stock in an ice cube tray. This gives you small amounts of stock. I generally do that as well as 500ml containers.

Nutrition Facts – 6 servings

Amount Per Serving | Calories – 122 or Kilojoules – 510 | Total fat 0gm, Saturated fat – 0gm, Monounsaturated fat – 0gm, Polyunsaturated fat – 0gm, Trans fat 0gm | Cholesterol – 22mg | Sodium – 76mg | Potassium – 255mg | Total Carbohydrate – 6gm, Dietary Fibre 3gm, Sugars 4gm | Protein 23gm | Vitamin A 227%| Vitamin C 14% | Calcium 5%| Iron 117%.

*The Percent Daily Values are based on a 2,000 calorie / 8370 Kilojoule diet, so your values may change depending on your calorie/kilojoule needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated.