This easy fish stock recipe is a great way to use more of your fresh catch. Combining fish heads and frames with aromatic vegetables and spices, it produces a rich, flavourful stock perfect for soups, stews, or risottos. It’s simple to prepare and freezes well for future use.
Ingredients
- 1 snapper head and frame (or any fish head and bones)
- 1 koheru head (or another fish head, optional)
- 2 onions, quartered
- 2 lemons, halved
- 1 leek, roughly chopped
- 3 celery stalks (with leaves), chopped
- 1/2 bunch parsley
- 2 bay leaves
- 1 tsp black peppercorns
- 2 litres water
- 1 salt & pepper to taste
Instructions
- Prepare the Ingredients: In a large stock pot, combine the snapper head and frame, koheru head (or other fish parts), onions, lemons, leek, celery, parsley, bay leaves, and peppercorns.
- Add Water and Boil: Pour in 2 litres of water and bring the mixture to a gentle boil over medium heat. Reduce heat to a simmer.
- Remove Meat from Fish Head:A fter 12 minutes, remove the snapper head from the pot (or any other items you'd like to remove the meat from). Take out the jaw and any edible meat, then return the rest of the head to the pot.
- Simmer the Stock: Continue simmering the stock for a total of 40 minutes. Avoid aggressive boiling.
- Strain the Stock: Once the cooking time is up, strain the stock through a clean cloth or fine strainer to remove any solids.
- Cool and Store: Add salt to taste if needed. Let the stock cool before dividing it into containers for freezing or storing in the fridge.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
