Fish Stock – Jeff Benda
I catch a lot of freshwater fish and always keep the heads and bones from my walleye, perch, bass, bluegill, and crappie to make this simple fish stock recipe you can pull off in less than one hour. The key is to rinse the slime off the heads and bones and cut out the gills. If you keep the gills on, it will ruin it and give it a bad flavor. My wife and I absolutely LOVE to ladle this into a bowl with some pan-seared fresh fish fillets with shredded carrot, chopped green onions, and a handful of fresh spinach.
- 2 Tablespoons olive oil
- 1 large onion, chopped
- 3 celery stalks, chopped
- 12 baby carrots, chopped
- 1 cup dried seaweed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 pounds fish bones and fish heads, rinsed and gills removed
- 3 Tablespoons HuntChef Reel Dam Deal Fish & Seafood Rub
- 6 cups water
- In a large bowl, combine the fish bones and heads with 1 Tablespoon HuntChef seasoning and set aside.
- Heat the olive oil in a large stockpot over medium-high heat. Add onion, celery, carrots, and seaweed, and cook, stirring often for about 5 minutes.
- Add the salt and black pepper, stir together with the vegetables and cook for another 5 minutes.
- Add the other 2 Tablespoons HuntChef seasoning and 6 cups of water, stir, and bring everything to a simmer for 45 minutes.
- Remove from heat.
- Set a fine mesh metal strainer over a large bowl, then put a double layer of wet paper towels in the strainer. (This will keep it from moving around when you pour).
- Carefully pour the stock through the strainer, stopping if it gets blocked. Use a spoon to press down on the vegetable and fish mixture to squeeze all the stock through the strainer and into the bowl.
- Use immediately, refrigerate for up to 5 days, or freeze for up to 6 months.
Recipe Created by:
HuntChef #wildflavor Partner: Jeff Benda