Fish Stock Recipe

Name: Fish Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb fish bones; 8 -10 cherrystone clams; water, to cover; 1 large onion; 3 celery, stalks; 1 garlic clove, diced; 1 medium hot pepper, small, de-seeded and chopped; 2 limes; ¼ cup rice vinegar; ground pepper

Servings: persons

1 lb fish bones
8 -10 cherrystone clams
water, to cover
1 large onion
3 celery, stalks
1 garlic clove, diced
1 medium hot pepper, small, de-seeded and chopped
2 limes
¼ cup rice vinegar
ground pepper

1
Meat may be still attached to the fish bones/head/tail.
2
This is fine.
3
Break up the pieces of fish, and add to boiling water.
4
Reduce heat to a vigorous simmer.
5
At the same time, add in the onion (roughly chopped) and celery (roughly chopped) and garlic.
6
Add the juice from the clams to the pot.
7
(Hint: freeze the clams a day or so before.
8
Thaw them when you are ready, and they will be very easy to open.)
9
Reserve the clams themselves for another recipe.
10
Juice the limes and add this juice, pulp and all, to the pot.
11
Add everything else to the pot.
12
Simmer no longer than 20 minutes, taste, and adjust water level as desired.
13
Strain, and save the liquid.
14
This stock can be frozen.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb fish bones, 8 -10 cherrystone clams, water, to cover, 1 large onion, and more.

Yes, Fish Stock falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Stock

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