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SOUPS OF LIFE BLOG
Do you have a kinder, more adaptable friend in the food world than soup?


 home / Soup stocks / Fish stock recipes

Fish stock recipes

Fish is a wonderful ingredient for making soup stock, especially oily fish like sardines. Sardine soup stock have lower cholesterol than stocks made with pork or beef. Oily fish also have good fish oils which help regulate blood cholesterol.

Try to use whole fish as the fish bones have nutrients and flavour too.

When you buy fresh fish, make sure the fishmonger cleans the fish properly and thoroughly for you. We don't want to have to end up cleaning them ourselves. I cleaned fish during my Home Economics class in high school. It is not a pleasant sight. I wouldn't do it again unless absolutely necessary.

The tricky part is how to keep the fish intact and get rid of any fishy smell. There is a chinese practice of frying the fish lightly first to brown the skin. If you are afraid that frying in oil may make the stock oily, skinny the stock later.

Ginger is a must when making fish stock. Cut big pieces so that they can be easily removed when the stock is done.

Fried fish stock

 Buy fresh whole fish to make this fish stock. The fish bones make a lot of difference.

Fry the fish first to keep the fish intact. We don't want the fish to disintegrate in the soup stock. It would make straining the soup stock a lot harder later.

Ingredients

200g fresh fish
15ml cooking oil
100g ginger
3 stalks of spring onions
10g peppercorns
3 litres of water

Directions
  1. Rinse the fish thoroughly, pat dry

  2. Heat the cooking oil and fry the fish till golden brown

  3. Add the ginger and spring onion and fry till golden brown

  4. Boil the water with the peppercorns

  5. Add the fish, ginger and spring onions

  6. Bring back to a boil

  7. Lower the heat and simmer for an hour

  8. Remove the ingredients and strain

Fresh fish stock

 The sea bass is not fried beforehand. Use a muslin bag to hold the fish pieces if you really dislike straining yet want a nice clear stock.

Ingredients

1 small sea bass
50g julienned ginger
10g cooking wine
1 litre water

Directions
  1. Cut the fish into several pieces

  2. Bring water to a boil

  3. Add fish, ginger and cooking wine

  4. Simmer for about 20 minutes

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