Here Fishy Fishy.....stock!

We have been intending for awhile to use the fish heads/parts etc that we had collected from the Nice Wegman's Fish Man. Nothing like paying a dollar a pound for excellent wild caught low mercury halibut...

Fish is one of those food items that we would all love to eat more regularly, but the cost is just a problem for our tight budget. Especially when you consider the 2.30/lb we pay for free range organic chickens and the 3.40/lb we pay for our grass fed beef with a
ll the bones! I love to try to get fish and all of it's goodness into our life, but I have found I need to be creative. (yes, it does help that my husband works for Wegmans, and we know when they have extra "parts" laying around for real cheap)

What comes home from the grocery store takes all that is in me not to hurl, (I'm still working on that) but the end product is quite delicious, nutritious, and typically gets us 3 meals!

How do we feed our whole family fish for 3 nights for just 3-4 dollars? Go to the fish man and ask him for all the filleted parts, the stuff they usually just chuck, and ask to have it/ or pay for it. Yes, you will get heads, tails, and various other things, but when made into stock, it will taste just like fish...I promise! Plus there are always "flakes" of meat left after you make the stock to thicken up your soups a bit.

Fish stock:
3 or 4 fish carcasses (non oily fish are best like, sole, turbot, rockfish, or snapper.)
1-2 onions
1-2 garlic bulbs or 5 garlic scapes or both if you like garlic:)
2 carrots chopped
1/4 cup apple cider vinegar
4-5 quarts water

The following add after the boil and skim:
6-7 basil leaves
dash of oregano
2-4 Tbsp cilantro

I added all the top ingredients and brought the water to a boil, and than skimmed it. I covered the pot and let it simmer for about 4-24 hours. When it is done, remove the carcasses and all the added veggies and herbs. If there is excess meat I save this for soup that day! Be sure to remove the excess fat that congeals on the top for long term freezer storage.

Place in the freezer in 2-4 cups storage pouches for later use.

What do you use fish stock for? Delicious soup!

Please check out the Nourishing Gourmet Pennywise Platter Thursday for more frugal recipes/tips, and tricks in your kitchen.

picture taken from Battle Creek Watershed Conservatory.


Post a Comment