RECIPE · GIANT GROUPER · BASICS

Rich Fish Stock
from Grouper Carcasses

This stock is made from the meaty carcasses of our giant grouper, which still contain plenty of tender bits of flesh — a particularly intense and rich base for a wide range of seafood dishes. Once cooked, the remaining flesh can be used in other dishes, from fish salads to pasta or rice.

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Superior Taste Award 2026

  • Makes approx. 1 l

  • Difficulty: Easy

  • Prep 1.5 h

  • Gently Simmered

  • Thyme · Bay · Fennel

Ingredients:

  • 1 kg grouper carcasses
  • 2 tbsp olive oil
  • 1 onion, roughly diced
  • 2 garlic cloves, lightly crushed
  • 2 sticks of celery, cut into pieces
  • 1 parsley root, sliced
  • 1 large carrot, sliced
  • 1 fennel bulb, roughly diced (optional, for a hint of sweetness)
  • 1 bay leaf
  • 3 sprigs of thyme
  • 1 small bunch of parsley (stems and leaves)
  • 5–7 black peppercorns
  • 1.5 l cold water
  • Salt

How to cook it:

  1. Wash the fish carcasses thoroughly: rinse the grouper carcasses under cold water to remove any traces of blood or slime, then chop them into rough pieces.

  2. Wash and chop the vegetables: roughly chop the onion, garlic cloves, celery, carrot and fennel.

  3. Heat 2 tbsp olive oil in a large saucepan over a medium heat. Brown the carcasses in the hot oil for about 3–4 minutes until they take on a little color. This step enhances the flavor of the stock.

  4. Add the onion, garlic, celery, parsley root, carrot and fennel and continue to fry for a further 4–5 minutes, until the vegetables turn slightly brown and are fragrant.

  5. Pour 1.5 liters of cold water over the carcasses and vegetables. Add the thyme, parsley, bay leaf and peppercorns.

  6. Bring the stock slowly to a simmer and leave to simmer gently over a low heat for 30–40 minutes.

  7. While simmering, occasionally skim the foam and impurities from the surface to ensure a clear stock.

  8. Shortly before the end of the cooking time, season carefully with salt to round off the flavor of the stock.

  9. Strain the stock through a fine sieve or cheesecloth to remove all solids. Depending on its clarity, filter it a second time through a fine cheesecloth.

  10. The stock can be used immediately or, once cooled, poured into airtight containers and frozen.