Homemade Fish Stock

Okay, I'm warning you right up front. This broth is incredibly good for you, but the process of making it smells like you're distilling Eau de Low Tide. My family almost ran me out of the house for this one (which an Asian friend of mine later told me is where his family cooks their stock. Should have asked him first!)

But this stuff is worth its weight in gold nutritionally. It's rich in gelatin, and packed with minerals that most of us are lacking.

Furthermore, the stock itself is tasty in soups or other recipes that call for it--not to mention economical compared to beef and chicken varieties. So don't let the stench deter you, just don't make it on a weekend during January when everyone's home and stuck indoors.

Ingredients

No worries, we still have thyme

• 6 or 8 whole carcasses, including heads, of non-oily fish like sole, turbot, rock bass, snapper, etc.
• 4 tbsp butter
• 2 carrots, coarsely chopped
• 4 onions, coarsely chopped
• several sprigs fresh thyme
• several sprigs fresh parsley
• 2 bay leaves
• 1 cup dry white wine or vermouth
• 1/2 cup vinegar
• about 8 quarts cold filtered water

The recipe yields about six quarts of stock.

Method

1. Melt butter in a large stock pan while you chop the veggies.

2. Add the veggies and cook gently for 1/2 hour until they're soft.

3. Add the wine and bring to a boil.

4. Add the fish, cover with water, and then add the vinegar.

Suddenly, I'm nostalgic for a late '90s website in the vein of hampsterdance

5. Bring to a boil and skim off any scum that rises to the top.

6. Once things have cleared up a bit, add the herbs and bring the heat down to a simmer.

7. Let the stock simmer (covered) for at least 4 hours, but up to 24 hours. The longer you leave it, the more concentrated the nutrients.

8 hours later and cooling down

8. Remove the carcasses and then strain the stock through cheesecloth.

You will need a lot of cheesecloth

9. Throw the carcasses in your compost and cover well with leaves, grass, etc. Meanwhile, chill your stock well in the fridge (or back porch in the winter).

10. Once the fat globules congeal, skim them off the top before transferring to long-term storage in the freezer. (I'm told fish oil can be used to take rust off tools). 

I recommend using small containers like these nifty one-quart Halloween-themed Ziplocs. Then you can defrost the stock in smaller amounts as you need it.

You should also double-bag these Bad Larry's, just in case

Like I said, it's a smelly process, but it's a mindset thing. The rustic life is filled with strange, stinky, and dirty things. But that's what makes us appreciate natural beauty like sunsets, flowers, and hot baths all the more.

References

Fallon, Sally, Mary G. Enig, Kim Murray, and Marion Dearth. Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats. Washington, DC: NewTrends Pub., 2001. Print.