Skip to main content
Epicurious

Fish Stock

Editor's note: Use this recipe to make Black Rice with Squid .

  • Fish stock can be made with a mixture of any white fish and crustaceans, and crabs are a very good addition.

Recipe information

  • Yield

    For 12 1/2 cups

Ingredients

5 tsp olive oil
14 oz crabs
3 3/4 lb fish
1 gallon water

Preparation

  1. Put a large pot over medium heat, then add the olive oil. Add the crabs. Cook for 3-5 minutes. Add the fish. Pour in the water and bring to a simmer. Skim the foam from the surface. Simmer for 20 minutes, then strain through a fine-mesh sieve. Cool before putting into containers.

Reprinted with permission from From The Family Meal: Home Cooking with Ferran Adrià by Ferran Adrià, (C) © 2011 Phaidon Press
TagsStockCrabShellfishSeafoodFishDairy FreeGluten FreeNut FreeEasy5 Ingredients or FewerCookbooks
Read More
XO Sauce
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gilda Salsa
Inspired by the Basque pintxo, this great-on-anything salsa packs a punch.
Passion Fruit Curd
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Saffron Madeleines
You can enjoy these madeleines with just powdered sugar—or decorate them with a colorful white chocolate shell.
Melted Anchovy Toast
Among the easiest appetizers ever.
Charred Cabbage With Shrimp Paste Butter
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Chocolate Mousse for a Party
If there’s a more chic dessert move, we do not know it.