What is it?

A broth made from fish bones, heads, and other trimmings, a good fish stock is the backbone of bouillabaisse, chowder, paella, and other classic dishes. 

Fish stock is much quicker and easier to make at home than beef or chicken stock. It’s made by gently simmering fish heads and bones with aromatic vegetables in water for about minutes. The heads are a rich source of gelatin, which contributes body to the stock, but if you don’t have them you can make a fine stock with just bones. If you have any trimmings of fillets, they’re a welcome addition, but don’t add any gills or skin, which turns the stock gray and bitter.

The best bones for stock are those from fish with sweet, white flesh, such as flounder, sole, snapper, sea bass, or cod. Avoid bones from strongly flavored, oil-rich fish such as as salmon, bluefish, and mackerel.

Get the recipe: Homemade Fish Stock

Recipes

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  Recipe

  Poached Fluke in Lemon Brodo

  Fragrant with lemon, this light, utterly simple fish dish is a joy to cook and eat. Serve it with some good crusty bread to dunk in the broth.

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  Recipe

  Seafood with Romesco Sauce

  Garlicky romesco sauce is best known in Catalonia as an accompaniment to grilled calçots (fat spring onions) or snails, but it is also wonderful with seafood. Its namesake chile—the romesco—is…

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  Recipe

  Shellfish with Fennel, Escarole, and Kale

  Your Christmas Eve meal should be festive, but not so labor-intensive you spend all your time in the kitchen instead of visiting with family and friends. This simple but indulgent…

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  Recipe

  Classic Manhattan Clam Chowder

  This chowder is a great change of pace from the creamy New England version. With its base of stock and tomatoes, rather than roux and cream, it’s lighter and a…

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  Recipe

  Red Snapper Vera Cruz

  Serve this spicy dish alongside rice that’s topped with fresh chopped herbs and butter. Grapefruit segments and avocado wedges on Bibb lettuce and a simple lime dressing make a refreshing…

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  Recipe

  Paella with Shrimp, Clams & Mussels

  Spanish bomba rice absorbs more liquid than other rice varieties. If you can’t get bomba, use another medium-grain rice, such as Goya brand, but add only 3-1/2 cups of broth…

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  Recipe

  Rouille

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  Recipe

  Bouillabaisse

  For this classic seafood stew you can use whatever combination of fish and shellfish you like, provided you don’t include oily fish such as salmon, mackerel, or tuna.

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  Recipe

  Popcorn-Rice and Crawfish Boudin Cakes

  These cakes taste something like a Creole risotto, and are a perfect pairing for gumbo, sautéed shrimp, or crawfish. Popcorn rice is available at most supermarkets now, but if you…