Homemade stock is the backbone of our kitchen. We’ve said it time and again. If you’re not making stock from scratch, you’re spinning your wheels.

On an evening ramble through Fiesta Mart last week we spotted some gorgeous catfish heads at the staggeringly low price of .75c per pound.

Time to make pressure cooker fish stock. If you don’t have a Kuhn Rikon pressure cooker in your kitchen arsenal, it’s time to purchase one. Yes, Fisher Price, Hamilton Beach, GE or what have you, probably make a version of a pressure cooker, but go ahead and lay out the extra money and get the Cadillac. It will be the only one you ever purchase, and will be one you can hand down to Little Ray Ray or whatever you named your progeny.

Pressure Cooker Fish Stock

2 lbs Fish Heads, Catfish

4 bunches green onions, chopped

4 quarts water

1 T. Peppercorns, black


* Partially fill pressure cooker with 4 quarts water

* Add green onions, fish heads and peppercorns

* Close lid

* Turn flame on high, when petcock pops up, reduce to low, cook 2 hours

* Turn flame off, wait for petcock to collapse, strain stock through colander into vessel

Voila! You now have a homemade stock that you can use as a base for dozens of different soups. We like the neutral nature of this formula; no carrots, no parsley, no celery…none of the normal stock ingredients find their way into our kettle so we have a rich, neutral base that we can use to make ANY kind of fish soup.


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