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. 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 the best fish soups, better.
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.
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
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
- 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.
Directions For The Yellowtail Cream Corn Soup
- 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.
- Next add the milk and simmer for 5 minutes.
- 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”.
- 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.
- 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.