Basic Fish Stock

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A simple fish stock recipe. You can make a batch and save for several months to use as a base for fish soups or stews.

Ready in: 35 mins

Ingredients

Makes: 6 cups

• 1 1/2 pounds whole cod or haddock, cleaned
• 1 1/2 celery stalks, sliced
• 1 small onion, sliced
• 1 cup white wine
• 3 sprigs fresh parsley
• 1 sprig frseh thyme
• 1 small bay leaf
• 1/2 teaspoon salt
• 1/2 teaspoon black peppercorns

Preparation method

Prep: 15 mins | Cook: 20 mins

1. Separate the fish head and bones from the fish fillets. Set head, bones, and fillets in a large saucepan and cover with 8 cups of water; add celery, onion, wine, parsley, thyme, bay leaf, salt, and peppercorns.

2. Set over medium-high heat. When the mixture boils, turn heat down to low. Simmer for about 5 minutes to cook the fish fillets, then take them out of the saucepan. (These can be eaten now or saved for later.)

3. Simmer the stock for another 15 minutes, then strain through cheesecloth into a large bowl. Cool and use as a base for soup or stew.