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Fish Stock | No Fish Frames, No Problem | Making Hake Fish Chowder from Scratch

Updated: Nov 5, 2023

Creating a fantastic fish stew or chowder is all about that secret sauce - fish stock! It's like the magic potion that makes your dish go from ordinary to extraordinary. But what do you do if you're all out of fish frames?

Well, here's a nifty trick we got from one of our board members, Shannon (big thanks to her!). She swears by using the leftover liquid from poaching fish as a starter for fish stock. Genius, right?

When you're poaching fish, get a little creative with the water. Toss in some herbs and spices that go well with your poached fish. Once your fish is all poached to perfection, don't toss out that flavorful liquid. That's your golden ticket to fish stock greatness!

Now, here's the fun part. Put that reserved liquid in a sturdy pot, and invite a leek, onion, celery stalk, bay leaves, thyme, and a lemon wedge to the party. Splash in some white wine to get the flavors mingling. Bring it to a boil, then let it simmer for an hour. After that, strain out the veggies and keep the liquid gold.

And guess what? This is the secret sauce, the base for your fantastic fish chowder or stew. The stock can be stored in the fridge for five days and freezes well for use at another time.

Now, ready for the delicious next steps to creating a chowder from scratch?

We take thawed, flash-frozen Hake filets, potatoes, onions, heavy cream or half & half, thyme, and salt and pepper to taste and combine them into a hearty, yummy fish chowder with a strong fish stock base. Hake, known for its dense flake, is one of the best fish to use in chowder



6 cups of fish stock

1 pound Hake fillets

5 red potatoes (about a pound)

1 medium onion

2 tbsp butter

1/2 tsp thyme

Salt and pepper to taste


In a heavy pot over medium heat, add butter and diced onions. Cook until translucent. Add fish stock and potatoes, boil, and cook until tender (7-10 minutes). Reduce heat to medium and add hake, which has been cut into 1-inch cubes. Cook for 10 minutes. Slowly add 1/2 pint of heavy cream or half and half. Turn to low and add thyme, salt, and pepper.

Heat thoroughly. Serve this yummy chowder with bread or crackers. Enjoy!


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