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
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
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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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Stainless Steel Cookware Sauce Pot w/Lid 3-quart
➤ Cast Iron Dutch Pot
➤ Morton Kosher Salt 3lbs
➤ Adjustable Pepper Grinder, Clear
➤ Spicy World Black Peppercorn 16-oz bag
➤ Commercial Plastic Cutting Board 24"x18"
➤ Ex-Large Bamboo Cutting Board 18"x14"
➤ Wusthof Pro Cook’s Knife 12-inch
➤ 12-inch Chef's Knife
➤ Cuda 10" Fillet Knife
➤ Multi Length 8-piece Wooden Spoons
➤ Pinch Bowls w/lids (set of 3)
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video $1049.99
➤ GoPro HERO4 Black $199.00