Tired of bland, store-bought broths? The secret to restaurant-quality seafood dishes is a rich, aromatic fish stock, also known as fumet. Don’t be intimidated by the idea of making it from scratch! This recipe uses a pressure cooker or multi-cooker to make the process incredibly simple, extracting every bit of flavor from basic ingredients to create a liquid gold that will elevate your soups, stews, and sauces to a whole new level.
Ingredients
• 1 lb / 450g fish bones and heads
• 1 large onion, sliced
• 1 small celery stalk, chopped
• 1 small carrot, sliced
• 3 tbsp fresh parsley leaves
• Spices
• 1 tsp sea salt
• ½ tsp white pepper
• ½ tsp red pepper flakes
Instructions
1. Directions
2. Place the fish bones, onion, celery, and carrot into the pot of your multi-cooker. Add one cup of water and select the ‘Saute’ function.
3. Bring the mixture to a simmer and cook for 10-12 minutes, allowing the flavors to meld. Use a large spoon to skim any foam that rises to the surface, then press ‘Cancel’.
4. Add the parsley, sea salt, white pepper, red pepper flakes, and the remaining 6 cups of water to the pot.
5. Secure the lid, set the steam release handle to the ‘Sealing’ position, and press the ‘Slow Cook’ button. Set the timer for 2 hours on the low setting.
6. Once the cooking time is complete, allow the pressure to release naturally. Carefully open the lid, let the stock cool slightly, and then strain it through a fine-mesh sieve into a large bowl or container.
7. For optional added flavor, sprinkle with dried celery. Chill completely in the refrigerator before using or storing.
Nutritional Information
• (Per Serving) Calories: 38 | Total Fats: 1.3g | Net Carbs: 1.9g | Protein: 3.9g | Fiber: 0.7g
Pro Tips
• Use bones from non-oily, white-fleshed fish like halibut, cod, or sole for a clean, delicate flavor. Avoid oily fish like salmon or mackerel.
• For a clearer stock, rinse the fish bones and heads under cold running water before cooking to remove any impurities.
• Never let the stock come to a rolling boil for an extended period, as this can make it cloudy and bitter. A gentle simmer is key.
• Freeze your finished stock in ice cube trays for perfectly portioned flavor bombs you can add to pan sauces, risottos, or single servings of soup.
FAQ
Q: What kind of fish is best for making stock
A: Use bones and heads from non-oily, white-fleshed fish like halibut, cod, or sole. These types of fish produce a clean, delicate flavor. Avoid using oily fish like salmon or mackerel.
Q: How can I make my fish stock less cloudy
A: For a clearer stock, rinse the fish bones and heads under cold running water before cooking to remove impurities. It’s also crucial to maintain a gentle simmer and never let the stock come to a rolling boil, which can make it cloudy and bitter.
Q: Can I freeze homemade fish stock
A: Yes, this fish stock freezes beautifully. For easy-to-use portions, freeze the finished stock in ice cube trays. This creates convenient ‘flavor bombs’ you can add directly to pan sauces, risottos, or soups.
Q: Why use a multi-cooker for this recipe
A: Using a multi-cooker or pressure cooker makes the process of making fish stock incredibly simple. It efficiently extracts maximum flavor from the fish bones and vegetables to create a rich, aromatic base for your seafood dishes.
