Hi, I am after a simple fish stock/soup recipe. Any ideas?

My fav - get small pieces of cod loin smoked haddock loin, ANY fish loin that doesnt have bones, add prawns etc


Double cream with a little water to cover, most important a touch of salt (fish isnt normally salty) and a pinch of tarragon, maybe sweetcorn or chunks of capsicum, cook only for a few minutes to keep the fish chuncks whole, serve with either garlic bread or toasted cheese bread. mmmmmmHi, I am after a simple fish stock/soup recipe. Any ideas?
Fish Stock -- Buy firm flesh fish, with bones, to make this multipurpose fish stock. Cod, scrod, and halibut are good choices.








.INGREDIENTS


5 cups water


1/2 pound cod fillets, cubed


1 cup shrimp shells


1 stalk celery, cut into 2 inch pieces


1 small onion, quartered and sliced thickly


1 bay leaf


1/2 teaspoon salt


1/2 teaspoon ground black pepper








..DIRECTIONS


1.Combine water, shrimp shells, fish, celery, onion, bay leaf, and salt and pepper in a large saucepan. Bring to rolling boil over high heat. Reduce heat to low, cover, and cook for approximately 1/2 hour or until fish falls apart.





2.Strain broth thoroughly, and discard solids. Be especially careful to remove all bones. Use as directed in any recipe that calls for fish stock.Hi, I am after a simple fish stock/soup recipe. Any ideas?
Assuming you have some fish parts, such as bones, skin,etc. put all the parts in about 6 quarts of water. Add a couple of carrots chopped in large pieces, about 6 black whole peppercorns, a couple of bay leaves,a sprig or two of fresh dill, a couple of onions, chopped in chunks, with 1 or 2 cloves stuck into the onion flesh, a teaspoon of salt, maybe a pinch paprika and bring it all to a boil. Lower heat and simmer for an hour or so. Then strain all into a large pot, pressing on the veggies with the back of a wooden spoon to extract all the flavors they contain. Throw the veggies away and then strain the broth again thru a piece of cheesecloth. That is your stock. Season with salt and pepper to taste
Dad's Fish Stew Recipe





Ingredients


6 Tbsp olive oil


1 cup of chopped onions


2 large garlic cloves, chopped


2/3 cup fresh parsley, chopped


1 cup of fresh chopped tomato (about 1 medium sized tomato)


2 tsp of tomato paste.


8 oz of clam juice (or shellfish stock)


2/3 cup dry white wine


1 1/2 lb fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces


Touch of dry oregano, Tabasco, thyme, pepper


Salt





1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and saut茅 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.





2 Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste.











Basic Fish Stock


The Washington Post





Making fish stock is actually very easy. The hardest part is finding a good source for fish bones. Befriend the people at your local fish market or frequent the seafood counter at the local grocery store. Be sure to get the remains from only white-fleshed fish, otherwise the stock may be too oily.








Makes about 8 cups





Ingredients:


3 pounds bones and heads from white-fleshed fish (such as monkfish, turbot, red snapper, stirped bass, porgy, grouper, and/or cod), gills removed and bones and heads rinsed well


2 large yellow onions, thinly sliced


4 stalks celery, thinly sliced


2 carrots, thinly sliced


2 Bay leaves


1/2 cup coarsely chopped parsley leaves


4 sprig thyme


6 tablespoons freshly squeezed lemon juice


1 1/2 teaspoons salt


3/4 teaspoon freshly cracked black pepper


10 cups cold water


1 1/2 cups dry white wine





Place the pot over medium heat, add the fish bones and heads, onions, celery, carrots, bay leaves, parsley, thyme, lemon juice, salt and pepper. Cook, covered, without stirring, for about 8 minutes.





Add the water and wine and bring to a boil, then reduce the heat and simmer, uncovered, skimming away any foam that appears, for 25 minutes.





Strain the stock, using the back of a wooden spoon to press gently on the solids. Discard the solids. Set the stock aside to cool to room temperature. Cover and refrigerate for up to 3 days or freeze for up to 3 months.