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Slow Cooker Stock Recipes

Brown Meat Stock
White Poultry Stock
Lamb Stock Recipe
Vegetable Stock Recipe
Fish Stock Recipe

Featured Stock Recipe:Brown Meat Stock Recipe

Removing Fat

Fat should always be removed before stock is used. The easiest method to accomplish this is to cool the strained stock quickly by allowing it to sit in a bowl of ice. Once cooled, pour the stock into a bowl and allow it to chill covered and undisturbed in the refrigerator for at least four hours. The fat will rise to the top. If the fat content is minimal, it will appear in small globules. Larger fat content will appear in a hardened layer on top of the bowl. Once hardened, the layer of fat can be easily scooped out with a spoon.

If there isn’t enough time to allow the stock to cool, skim off as much fat as possible with a slotted spoon. An easy trick for removing fat is to put several ice cubes into cool stock and stir them around for a few seconds. The fat will cling to the ice, and then easily removed. Another method for removing fat is to draw a paper towel sheet across the top to soak up surface fat. This step will most likely have to be repeated several times in order to remove all of the fat.

Reducing Stocks

Stocks can be reduced to concentrated form by boiling it rapidly on the stove top after all the fat is removed.


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Slow Cooker Recipes > Stock Recipes

Slow Cooker Recipe

Fish Stock Recipe

Fish Stock Recipe

Print Recipe
Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:

Fish stock is a very light broth that is often used when pouching seafood; but also equally compatible with delicate fish soups as well as hearty stews. The primary difference between preparing fish stock and other stocks discussed here is that fish stock cannot simmer for long periods of time. If it is simmered for more than one hour after reaching the simmering point, it will become bitter in taste. For best results, use only the bones of white fish [such as cod, halibut, or grouper]. Oily fish such as mackerel, salmon and bluefish are not suitable for broth. If heads are added, remove the eyes and gills. Shrimp shells are also suitable for use in preparing fish stock. For added flavour, dry white wine can be substituted for one cup of water.

The following recipe yields approximately 3 ½ cups of fish stock.


  • 2 lb (900g) fish bones and trimmings
  • 2 carrots
  • 1 onion peeled and sliced
  • 6 whole white peppercorns
  • 1 bouquet garni
  • 3 ¾ cups water


  • Rinse bones and trimmings in cold water
  • Cut large bones and pieces of fish into chunks
  • Place vegetable in the base of the slow cooker
  • Add peppercorns and bouquet garni
  • Place fish bones and pieces on top
  • Pour water into pot, making sure bones are covered – leaving 3cm (1½ inch) space at the top
  • Cover and cook on high – 1 hour or until simmering
  • Remove scum with slotted spoon
  • Reduce heat
  • Simmer – 1 hour NOT LONGER
  • Strain in fine sieve or wet cheesecloth
  • Cool quickly
  • Store in refrigerator or freezer until ready to use
  • Recipe End

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