Alternative to fish stock
My wife has a strange variation of the common seafood allergy; rather than being allergic to shellfish, she can only eat shellfish but reacts badly to finfish (trout, salmon, cod, etc.).
I love seafood and would love to make some variations of common fish dishes I love, such as seafood soup. I'm fine with squid, clams, and such, but the poaching stock comes out way too thin. Is there a quality stock alternative from shellfish? I've tried canned clam juice from the grocery store, but the taste isn't as strong as I would like, and it's a lot of money for very little juice. I've considered picking up the dried shrimp from the Asian market and making a paste, although that won't have much clarity. Any suggestions?
Best Answer
I don’t know if there are commercially available products, but you can always make your own.
My mom would regularly make shrimp stock from the heads and shells of shrimp.
You can use the shells of crabs, lobster, or other crustaceans. I recommend steaming them, remove the meat, then put thr shells into a pot to simmer.
You’ll want to just barely cover the shells with water, so you’re not diluting the stock with too much water. If you want to further concentrate it, I would recommend straining it first, then reducing it.
If you wanted to use dried shrimp, it would probably work just as well. Just don’t make it into a paste, so you can strain them out easily.
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Quick Answer about "Alternative to fish stock"
Half a cup of chicken broth or half vegetable broth, mixed with half a cup of water, will work as a great fish stock substitute. Cutting the broth with water can stop the flavors of seafood in the dish from getting muddied since both chicken and vegetable broths can be very strong and salty.Can you replace fish stock with fish sauce?
You can get away with replacing fish stock if you're in a pinch. Use a small quantity of fish sauce, combined with water and you'll have a good fish stock replacement.Can I substitute vegetable stock for fish stock?
Vegetable Stock Using other stocks like beef or lamb stock might eliminate the fishy flavors you want to achieve. Vegetable stock also comes in dried, liquid, and concentrate forms and can be substituted in exactly the same way the original recipe calls for.Can you use clam juice in place of fish stock?
Straight from the bottle, clam juice is a perfectly suitable replacement for fish stock, or fumet, in any recipe. It adds a marine baseline to soups, stews, and braises, similar to what fish stock would provide, and, because clams are naturally rich in glutamates, it has an inherent flavor-enhancing quality.Is fish stock and seafood stock the same?
I think of fish stock as being made from the bones and body parts of fish only where seafood stock can be made with both fish and shellfish shells. When I make risotto that calls for fish stock, I often use shrimp shells to make my own simple stock by adding them to a pot of water and cooking the liquid down by half.Best Fish Stock Substitutes: vegan or if you don't have any
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Answer 2
Miso / clam puree.
I would start by making stock with miso paste, carrots, shallot and kombu. Also a parsnip because I have some. Miso is fantastic and versatile stuff. Take the carrots etc out of the stock once you make it.
Then I would get out the blender and blend some canned clams. Put them thru the blender then add it to the stock. Canned clams are nothing fancy but they have good flavor in soups and sauce. I have some frozen shrimp that might want to attend that blender party.
You will get a good strong flavor because all the clam meat is in there still. The clams will give a good clammy kick. I would add the blended clams last after you poach your squid or fresh clams so the clam puree doesn't overcook when you use the miso stock to poach your big pieces. A squirt of lemon after cooking will make the thing.
Ok I am going to make that.
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