How to Make Fish Stock | Rick Stein Recipe

Don't throw away your fish bones - use them to make a fab stock that can be used in sauces, soups or even risotto.
Order the freshest catch from Stein's Online Fishmongers and find more Rick Stein recipes on our website: rickstein.com

[@Kweesh]

I always enjoy watching Rick cook. His relaxed approach is great, and he's occasionally (perhaps unintentionally) hilarious.

[@davidsmith8997]

Making a nice stock is on the one hand a bit of a prim pain because you're not making it for itself. But then it's also such a lovely, relaxing commitment to making the next dish just so much better. Not to mention that it makes the whole house smell so comforting.

[@johnsmith-rs2vk]

If using fish heads , don't forget to cut out the gills otherwise the fond will be bitter . Slow simmer for Max .25- 30 Mins . Max . or the fond will congulate .

[@WilliamWallace817]

I have to say that I love these videos. What an incredible series. Thanks, Rick

[@aaronconnell2152]

Same, i'd say regular releases and this channel will blow up.(as much as anything blows up on youtube these days anyways)

[@parakidd]

First time seeing this channel or video. When he said “oh butter where are tho” got me.

[@alexandermethven]

Well done,rick,.👍

[@DarthTed369]

The Marco Pierre White school of Stock Pottery works for me… 😄

[@JonniePolyester]

The Padstow Jazz Festival was on during the making of this video I hear 😂❤

[@simonhopkins3867]

1 problem I've found with makeing great stocks is when you taste it! Sometimes I could just get a cup and drink it all with some bread and butter. 🥖🍵😋

[@jonnylons1]

Spreadable butter….come on Rick…!

[@nigelpollitt5124]

But what if you don'jt have fish carcasses? Recipes like this presume you can get hold of fish bones. What could you use if you just have what you can buy in a supermarket, ie, whole fish?

[@valeriegarrity5773]

I use the shrimp tails and deviled crab shells from Captain D's and boil them with a little ACV for seafood stock.

[@obscureentertainment8303]

Fish stock pots. Or buy a fish for a different meal and then save the bones from that.

[@gordonlove7717]

I can imagine lots of people doing this after coming home from work. Then you realise you have f'all in the fridge.

[@astroboirap]

the way his oce broke when he said "big PAN" lolllllllllllllll

[@mikaelwadeberg9833]

Nice.

[@TheWhiteleather]

So...I was buying fish. The whole fish was $10 per lb. The filets of the same fish were $20 per lb. I opted for the whole fish. After filleting, the 'meat' I got was roughly $26 per lb. But then I had the carcasses and made stock. That only took butter, wine, herbs, shallots, carrots, celery, salt, pepper and time. Not only time to cook....but time to clean up all the utensils for the stock unrelated to the dinner I was planning. The filets at $20/lb were a bargain.

[@Fumingzeus]

Can you freeze this?

[@TheWhiteleather]

Yes. In a deep freeze it will last 6 months. In your basic home freezer figure 3 months at the outset. I freeze all my reduced broths in ice cube trays so I can add one or two cubes to a rice dish or a fish dish.

[@MrMaximisation]

@@TheWhiteleather Top idea!

[@kelvinsparks4651]

Great video, I'd rather see you using real British butter though rather than that lured pack rubbish.

[@jackmidd123]

Just a bit of product placement. Were you not lured in?

[@yeahbuddy4712]

​@@jackmidd123 Now come on, trying to butter people up with jokes..

[@wezzuh2482]

Lurpak is regarded as some of the best butter in the world, though.

[@kurluk04]

@@wezzuh2482 it’s awful 😂😂

[@peterjonas1545]

Can I get one blunt, rusty knife.😆

[@billy4072]

Beetroot. Who knew .🤔🙄

[@jackrobertshaw]

Am i the only one to see the Hypocrisy in this video?? Saying multiple times how sinical it is to waste fish frames/heads.. then proceeds to say he's going to throw away a full pot of edible vegetables 😂 surely there is an invention like a round mesh disk to keep the fish in the pot separate to the veg so that the veg can be bended to a soup after and not thrown away??

[@Pat14922]

The veg has given its flavour to the stock. If you taste them, they taste watery, which makes sense 3 pints fo water to an onion couple of carrots and a celery stick . You can blend the veg into the stock, and you get a creamy texture, but then you cant use it in a classic sauce, or at least not as easily.