RECIPE · GIANT GROUPER · BASICS

Fish Stock from the Head
of the Giant Grouper

The head of the grouper is particularly flavorful and is ideal for making an aromatic stock — the essence of the sea, and a base for numerous sauces, soups and stews. The head breaks down slightly as it cooks, releasing its full flavor into the stock.

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Superior Taste Award 2026

  • Serves 2

  • Difficulty: Easy

  • Prep 60 min

  • Gently Simmered

  • Leek · Fennel · Thyme

Ingredients:

  • 1 grouper head
  • 1 tbsp olive oil
  • 2 shallots, halved
  • 1 clove of garlic, lightly crushed
  • 1 small leek (white part only), cut into pieces
  • 1 small carrot, sliced
  • 1 small fennel bulb
  • 1 small parsley root
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 1 small bunch of fresh parsley (stems and leaves)
  • 3–5 black peppercorns
  • 1 liter of cold water
  • 2 tsp salt

How to cook it:

  1. Rinse the grouper head thoroughly under cold water.

  2. Roughly prepare the vegetables: halve the shallots, lightly crush the garlic, and cut the leek, carrot, fennel and parsley root into pieces. They don't need to be finely chopped, as the vegetables are simply there to impart their flavor.

  3. Have the fresh parsley, bay leaf and sprigs of thyme to hand.

  4. Heat a large saucepan over a medium heat and add 1 tbsp olive oil. Place the head in the pan and brown it lightly. Then add the halved shallots, garlic, leek, parsley root, carrot and fennel and continue to sauté for a further 4–5 minutes, until the shallots and vegetables are lightly browned.

  5. Pour 1 liter of cold water over the fish head and the vegetables. The head does not need to be completely covered with water at first. Once turned over, it will break up on its own and release all its flavor. Add the sprigs of thyme, parsley, bay leaf and peppercorns.

  6. Place the saucepan on a low heat and bring slowly to a simmer, taking care not to let the stock boil too vigorously so that it remains clear. Leave the stock to simmer gently for about 25–30 minutes.

  7. While it is simmering, occasionally skim the foam and impurities from the surface with a slotted spoon to keep the stock clear.

  8. Shortly before the end of the cooking time, carefully season with 2 tsp of salt to bring out the stock's natural flavor. Once simmered, strain the stock through a fine sieve or a muslin cloth to remove all solids.

  9. The clear stock is now ready and can be used straight away or stored for later dishes. The grouper stock is ideal as a base for sauces, soups or risottos. It can also be frozen in portions and used as and when required.