Yellowtail Cream Corn Soup With Homemade Fish Stock

Fish Stock From Yellowtail?

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.

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. The head and carcass of a fish are the source of tons of flavor. They also provide the fatty goodness and lip-smacking collagen, making the best fish soups, better.

This winter in SoCal, we’ve had quite a few days where our coastal yellowtail have been on the chew. If you’ve got a 15-pound or less yellowtail; that would be perfect for this soup. If you have a larger yellowtail, that’ll work too, 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

Ingredients for Fish Stock

  • 1 Fish head
  • 1 Fish tail
  • 1 Large carrot
  • 2 Stalks of celery
  • ½ Onion
  • 1 Bundle dill (parsley optional), set some aside for final garnish
  • 5 ½ cups cold water (½ cup for evaporation losses)
  • 2 Tbsp. salt
  • 1 Tbsp. peppercorns

Ingredients For The Soup

  • 1 pound yellowtail fillet cut into 1 inch cubes
  • 2 Tbsp. 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 Tbsp. of all-purpose flour
  • 24-oz frozen corn kernels

Directions For The Fish Stock

  1. Start creating the fish stock by adding the fish head and tail portion into the cold water. Then turn on the flame to medium high heat.
  2. Next, add the carrot, celery, onion and dill. Now add the salt and pepper.
  3. 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.

Directions For 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 sauté 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.

Fisherman's Belly

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Fisherman's Belly is the brainchild of Yanni Hassir, a SoCal waterman whose passion extends from the ocean to his kitchen. offers a growing list of seasonal SoCal sport fish recipes. There are tips and tricks for cooking yellowtail, rockfish, white seabass, halibut, lobster, tuna...