Yellowtail Cream Corn Soup! Say What...?

January 19, 2019

Fish Stock From Yellowtail?

Ever wonder what's all the fuss surrounding a good

fish stock? Why do people keep coming back for more?

The answer is simple, a good fish stock is made from

fresh fish, and most of the fish. The head and carcass of a fish are the source of tons of flavor. They also provide the fatty goodness and lip smacking collagen that will make your best fish soup, better. Learn more about the benefits and nutrients of eating whole fish in my Live Longer Eating Fish.


My new recipe, Yellowtail Cream Corn Soup, has a

homemade fish stock made from a yellowtail's head

and tail. Then with just a few veggies and some water,

it becomes a base for any good fish soup. In addition to

learning how to create this simple fish stock, I'll then

show you how to transform the stock into a velvety

smooth cream corn yellowtail soup.


Have some rockfish? Try my Basic Rockfish Soup and 

learn another way of making fish stock.


This winter in So Cal, we've had quite a few days where

our coastal yellowtail have been on the chew. If you've

got a 15 pounds of less, that would be perfect for this s

oup. If you have a larger yellowtail, that'll work, but you'll

have to split the head in two just to get it to fit inside your

stock pot. And, if you don't have a yellowtail, any winter

time fresh catch will do!


Homemade Fish Stock Yellowtail

Cream Corn Soup (serves 4)

To Make The Fish Stock

1 fish head

1 fish tail

1 large carrot

2 stalks of celery

½ onion

1 bundle dill (parsley optional)

5 ½ cups cold water (½ cup for evaporation losses)

2 tablespoons salt

1 tablespoon peppercorns


Finish The Soup

1 pound yellowtail fillet cut into 1 inch cubes

2 tablespoons of unsalted butter

1 onion diced

5 cups of fish stock

5 cups of milk

4-5 cloves of garlic finely chopped

Kosher salt

Cracked black pepper

2-3 tablespoons of all purpose flour

24-oz frozen corn kernels


Create The Fish Stock

1. Start creating the fish stock by adding the fish head

and tail portion into the cold water and then turn on the

flame to medium high heat. Next, add the carrot, celery,

onion and dill. Now add the salt and pepper. Place a lid

on the stock pot and bring the stock to a boil. Right after

it comes to a boil, lower the heat to a simmer for a total

of 45 minutes.


Create The Yellowtail Cream Corn Soup

1. Heat your soup pot and add the butter. Now add the

onions and garlic with a pinch of salt and pepper. Only

saute this for 4-5 minutes.


2. Next add the milk and simmer for 5 minutes.


3. After the soup has come to a simmer, add the flour

and begin whisking right away. Make sure not to allow

any of the flour to “lump up”.


4. Place a strainer on top of your soup pot and now add

your homemade fish stock. Next, take a taste for saltiness.

Add more salt if required. If you find your soup is too salty,

add some warm water until it tastes good to you.


5. Finally, add the corn, and then as soon as the soup

begins to simmer again, add the cut fish fillet. Cook for

another 4-5 minutes and then you're done. Garnish with

the dill and serve.


Need Some Kitchen Stuff? 🙂

Here's a great way to support Fisherman's Belly. Use our amazon links to purchase items you may need. You don't pay extra but, Amazon sends us a small commission on your purchase. Just click on the links below to take a look, and shop around. Thanks, Yanni

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Meet The



I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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