food 4 tots

How to make fish stock

how to make fish stock, homemade fish stock, white fish stock, fish broth, food 4 tots, toddlers

 

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.

 

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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.

 

how to make fish stock, homemade fish stock, white fish stock, fish broth, food 4 tots, toddlers

 

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 PAGE 2 BELOW.

 

how to make fish stock, homemade fish stock, white fish stock, fish broth, food 4 tots, toddlers

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39 Comments

  1. lim so ngo says:

    Just made this soup today for my daughter who
    is not feeling so well..Very refreshing !!
    i added some Enoki mushroom instead of celery.
    It is just as Yummy…

  2. tigerfish says:

    I hardly can find fish carcasses here, and don’t keep them if I have fish since I usually have whole fish served on the dinner table.

    But a fish stock should be very good esp when making seafood dishes.

  3. evelyn says:

    1kg fishbone? That’s a lot! Can I use fishhead? I remember last time I cook fishhead is milky? Yours is so clear.

    • food-4tots says:

      Evelyn: I normally bought 2 packets of fish bones from NTUC to make up this amount. Of course, you can use fish head too as mentioned in my recipe. I haven’t tried cooking this stock with fish head. So I’m not sure why your stock is milky. Maybe it could be due to the method you used which is different than mine. Did you fry your fish head? Please share your outcome with me after trying this recipe. ;)

  4. noobcook says:

    lucky you to find them at NTUC. your soup sounds and look wholesome and healthy.

  5. Alice says:

    So nutritious and awesome! :)

  6. Looks so very healthy. I know I say it everytime but I love your food photography.

  7. Beautiful post! Even not a fan of fish soups is likely to convert. Of course, I like fish soups, on its own or as stock.

  8. Amy Tong says:

    Oh, how wonderful. Nothing better than home made stocks! Thanks for sharing yours. :)

  9. Looks great and wholesome. Too bad I don’t have excess to fish bones too. I normally buy frozen fish fillets here, living in the Mid-West, USA.

  10. This stock must be super delicious. It’s such a beautiful color at the end and very nutritious that I can just enjoy the stock itself. Thank you for sharing this recipe. I have to try other stock rather than dashi stock. =P

  11. Thank you so much for sharing this! This is absolutely helpful and I can’t wait to try!

  12. Lisa says:

    wow ! what a great recipe with your simple steps. thank you!
    if it does get fishy i may add alittle more ginger..love ginger.
    My mom will be proud :)
    thank you!
    Lisa
    Cookng Sisters

  13. Lannie says:

    i was just thinking about fish stock, thinking about doing a bouillabaisse…wonder if a local grocery store would save me some fish heads and bones??

    lovely pictures!

  14. Selba says:

    Simple ingredients but it makes a delicious soup :)

  15. mycookinghut says:

    Lovely fish stock – so clear and I bet the flavour is awesome!

  16. Mummy Ed says:

    Ooh I’m so inspired now, thanks! And really love your photography too!

  17. [...] Stocks Around the Web: How to make Fish Stock – Food 4 Tots Chinese Vegetable Superior Broth – Teczcape Liquid Gold Brown Poultry [...]

  18. Zoe says:

    Hi Food-4Tots,

    I have been following your blog for quite awhile. I want to cook more for my toddler rather letting him eat out like me and husband. I have tried several of your receipes. You have usually listed the steps clearly plus the photos. It really helps especially for me who dont really know how to cook. I have never tried making stock from scratches. I guess I still have a little phobia handling fish bones and poultry. But now he is already 2.5YO, I feel that I will need to ‘explore’ more. Would like to check with you, can I omit leek? This is because I only cook during weekends for 1 child, I might have difficulty clearing this ingredient. Not sure whether I can omit? Thank you for your time and thanks for sharing so much:)

    • food-4tots says:

      Zoe: Thanks for your wonderful support!! Yes, you can omit leek. Leek can also be used to make mushroom soup or for stir-frying. If you wrap them nicely with a layer of kitchen towel followed by cling wrap, they can last for another week. Hope your query is answered. ;)

  19. wendy says:

    Hi! Just want to say i love all your recipes. I made this fish stock for my girl the moment you posted online! She loved it so i went on to cook in batches and froze into individual portions. We find it so handy cos we can easily cook a nutritious bowl of porridge, noodles or macaroni soup with it. I got preggy after that, felt nausea and could not eat anything until i started trying other recipes of yours. my boy will turn 8 months old tomorrow! And i just cooked this fish stock for him this evening. He loves it too! Thank you so much for sharing! :)

    • food-4tots says:

      Wendy: Thanks for your wonderful support and kind feedback!! Glad to know that your little boy loves the soup. However, I would like to bring to your attention that my recipes are recommended for kids aged 2.5 years and above. So, if you want to cook them for your little boy, please use them with extra caution and make the necessary adjustments if needed. For fish, you can read more at this post: http://food-4tots.com/2011/08/10/oven-baked-fish-fingers/. :)

  20. Wendy says:

    You’re welcome! :) Noted! Yes, I did some modification to your recipe to suit his age. Thanks for the link. I will try that for my girl. Keep the recipes coming! Heehee.. ;)

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