Basic Fish Stock

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This basic fish stock recipe is a must-have for any seafood lover. Made with simple ingredients like fish bones, onions, carrots, and celery, this stock serves as a flavorful base for a variety of dishes. Simmered for hours, it releases the essence of the fish, resulting in a rich and aromatic broth. Use this stock as a foundation for soups, stews, risottos, or any recipe that calls for a touch of seafood flavor.

Keywords: fish stock, seafood, broth, recipe, flavor.

Basic fish stock recipe details

Basic fish stock recipe, recipe Rating: 4.5
Number of votes:102

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.