Homemade fish stock makes a great soup base for soups, congee, rice, braises, stews and sauces. It gives any seafood-based dish an immeasurable flavour even to the simplest recipe. Apart from flavour, it is extremely nutritious too as it’s a rich source of gelatin and minerals that our body requires. This is further mentioned by by Sally Fallon (author of Nourishing Traditions) in her article titled Broth is Beautiful. An excerpt of this article is as follows:
“Fish stock, made from carcasses and heads of the fish, is especially rich in minerals including all-important iodine. Even more important, stock made from the heads, and therefore the thyroid glands of the fish, supplies thyroid hormone and other substances that nourish the thyroid gland.”
Honestly, most people living in urban area find it hard to get fish carcasses due to its limited supply. I consider myself lucky to find a constant (yet still limited) supply of fish bones from my nearby supermarket (NTUC Fairprice) and wet market (Tampines round market) at reasonable prices. Don’t be despair if you aren’t as lucky as me. You can always ask your local fishmonger to save the carcasses for you. That’s what I did whenever I was desperate for a bowl of comfy homemade fish soup. So, start sourcing for your fish bones. If the amount is too little, freeze them first until it’s sufficient to make the stock.
This western style white fish stock I shared here is very simple and easy to make. The inclusion of vegetables adds a great more flavour and nutrients to the stock. As they are cut into small pieces, they can release their maximum flavour in the shortest time. Making this stock doesn’t take you long. A gentle one-hour simmer is all you need to yield a good clear and tasty stock. Avoid using oily fish as highly unsaturated fish oils will become rancid during long cooking process. I use fresh coriander leaves to enhance the flavour but other fresh herbs such as parsley and thyme work just fine. This stock can be stored in the refrigerator for 2-3 days and up to 3 months with deep freezing. Having this stock on hand, you can easily whip up many delicious dishes such as my seafood beancurd soup. If you need more ideas, please stay tune for my upcoming quick and easy soup recipe!
-> Get the recipe and step by step tutorial on How To Make Fish Stock at.
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