Best Homemade Stock Recipes for Soups, Stews, Curries, Snacks

Commercial stocks, both liquid and powdered taste like they are full of chemicals and are packed with artificial flavors and colors. Many people are put off preparing their own stocks by the image of hours and hours of simmering old bones and fish heads.

The good news is that there is a simply middle ground - a way to prepare nutritious homemade stocks in about 5-15 minutes. These stocks can be used to prepare soups, snacks and for adding to stews curries, one pot dishes, stock pot dishes and many Asian noodle recipes.

These simple stocks are prepared by simmering fresh herbs in water, adding simple ingredients such as cooked vegetable remnants and braised meat leftovers.

Anchovies, cheese, ham, salami, garlic and onion can add the diversity and depth of flavor needed for a good stock.

One trick is to dry-fry spices and to quickly stir fry herbs at high temperature to release their flavors.

Vegetable stocks are easily made at home by finely chopping the vegetables and by using left-overs
Vegetable stocks are easily made at home by finely chopping the vegetables and by using left-overs | Source
Good homemade stocks are the heart of many Asian soups and noodle recipes. Learn how to prepare stocks quickly and easily
Good homemade stocks are the heart of many Asian soups and noodle recipes. Learn how to prepare stocks quickly and easily | Source
Adding a home made fish stock adds an extra dimension to all fish dishes. Learn how to make quick fish stocks
Adding a home made fish stock adds an extra dimension to all fish dishes. Learn how to make quick fish stocks | Source
Miso soup with a homemade stock. Simply delicious and so easy to make at home
Miso soup with a homemade stock. Simply delicious and so easy to make at home | Source

Simple Quick Herb Stock Recipe

Finely chop 2 cloves of garlic and stir fry for one minute in a deep pan. Add a combination of fresh herbs you have available such as such as rosemary, thyme, sage, parsley sprigs, basil, coriander. You can also add a dash of fresh spices at this stage. Fry for about 30 seconds and then add 1/4 cup of water. This steams and wilts the herbs. Add 5 cups of hot water and 2-3 bay leaves. Season with salt and freshly ground black peppercorns to taste. Bring to the boil and simmer for 5 minutes. Let steep for an extra 5 minutes and strain if a clear liquid stock is required.

Easy Thai-Style Coconut Stock Recipe

Finely chop a medium piece of ginger, one chilli and 2 cloves of garlic. Fry for 1 minute in a deep pan with a little oil. Then add 4 cups coconut milk, 1 tablespoon fish sauce (less of more to taste), 2 cups of water, the juice of a medium size lime and some lemon grass (optional). You can add 1 teaspoon of curry paste or curry powder as an option for an Indian-style coconut stock. Bring to a boil, simmer for 5 minutes and strain.

Classic Fish Stock Recipe

Combine 1 1/2 pounds (750 g) fish skeletons, cleaned heads or half the quantity of fresh fish. Add chopped celery, carrot, celery and onion, 2 cloves of garlic crushed, 1 bay leaf, several slices of lemon, several black peppercorns, 5 cups of hot water, and 1/2 cup dry white wine. You can add 1/2 teaspoon of Thai fish sauce as an option. Bring to a boil and simmer vigorously for 10 minutes and then strain. Adjust the seasoning with salt and pepper.

Tomato, Anchovies and Fresh Herbs Stock Recipe

Fry 2 teaspoons minced anchovies and 2 tablespoon finely chopped garlic and in a little olive oil until the garlic is translucent fragrant. Add 3 cups of finely chopped fresh tomatoes (or crushed canned tomatoes) and 3 cups water. Next add a mixture of fresh herbs you have available such as thyme, coriander, parsley, rosemary or basil (in any combination). Bring to a boil, and simmer gently for 5 minutes. Strain and season before using.

Simple Mushroom Stock Recipe

Fry 1 lb (500 g) mixed fresh mushrooms, with 1/2 cup of chopped onion, 1/2 cup of finely sliced carrots and celery and a few dried porcini for a few minutes in a deep pan. Add one quarter cup of water to the hot pan to steam them, and then add 5 cups of hot water into 6 cups water. Bring to a boil, and simmer. Adjust the seasoning and add dried herbs to suit your taste. Strain the mixture if you require a clear stock.

Quick, Classic Vegetable Stock

Preparation of this vegetable broth is hastened by cooking the potatoes and other vegetables in a microwave, boiling or using leftover vegetables.

Ingredients

  • 3 bay leaves
  • 8 cups water
  • 1 tablespoon soy sauce
  • 1 potato, chopped and cooked
  • 1 carrot, finely chopped and cooked
  • 2 stalks celery, chopped and cooked
  • 1 onion, chopped and fried for 1 minute
  • 1/2 cup mushrooms, finely sliced and fried for 1 minute
  • 3 cloves whole garlic, finely chopped and fried for 1 minute
  • salt and fresh ground black pepper for seasoning the stock after boiling

Method

Add all the cooked ingredients to the boiling water. Simmer for 10 minutes and then strain for a clear broth

© 2015 Dr. John Anderson

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Comments 9 comments

Patsybell profile image

Patsybell 22 months ago from zone 6a, SEMO

Good to know. Tour method is clear. Thanks.


Patsybell profile image

Patsybell 22 months ago from zone 6a, SEMO

Good to know. Tour method is clear. Thanks.


Karine Gordineer profile image

Karine Gordineer 22 months ago from Upstate New York

I really enjoy soups especially this time of year. I appreciate your writing which is clear and easy to understand. Question on some of the soup stocks though; while I appreciate being able to make soup in a hurry doesn't something like the fish stock take longer than 10 minutes to truly extract all the minerals from those bones? Overall liked the hub and I agree with you - I never eat canned soup - so gross! Between the chemicals and the sodium they're just disgusting. Thanks for the Hub - voted up and Useful!


Carb Diva profile image

Carb Diva 22 months ago

Good, common sense recipes that are easy to understand. I also like to save the shells from raw shrimp--place them in a zip-lock bag and place in the freezer. When the bag is full use to make a seafood stock similar to the fish stock. It's great in risotto.


tillsontitan profile image

tillsontitan 22 months ago from New York

You're so right. Everyone is afraid of stock because it takes so long to cook. What great ideas you have here. Listing all the ingredients and cook times makes this a very helpful hub.

Voted up and useful.


Patsybell profile image

Patsybell 22 months ago from zone 6a, SEMO

what is the difference between broth and stock?


janderson99 profile image

janderson99 22 months ago from Australia on Planet Water Author

Patsybell - that is a good question. For me a broth is a finished product like a soup, whereas a stock is an ingredient to which other things are added.


Carb Diva profile image

Carb Diva 22 months ago

Patsybell, my understanding is that broth is flavored with vegetables and meat. It is stock if the meat is on the bone and thus gelatin is introduced to the final product.


Patsybell profile image

Patsybell 22 months ago from zone 6a, SEMO

Carb Diva , Thank you. I was confused. Love your hubs.

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    Dr. John Anderson (janderson99)753 Followers
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    John applies his scientific & research skills (PhD) to develop recipes, food guides, reviews of healthy whole foods, ingredients & cooking



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