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Fish Stock
4.9 from 351 votes

Fish Stock

Fish Stock is a flavorful liquid made by simmering fish bones and heads with aromatics like onion, celery, carrot, bay leaf, black peppercorns, and lemon. It produces a clear, light broth ideal as a base for seafood soups, stews, or sauces.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 3 liters/quarts
Cuisine: French

Ingredients

  • 2 kilograms fish bones and/or fish heads
  • 2 onion
  • 2 celery stalks
  • 2 carrot peeled, roughly chopped
  • 3 bay leaf
  • 6 black peppercorns
  • 1 lemon
  • water cold

Instructions

    Cup of Yum
  1. Place all the ingredients in a large pot and cover with water.
  2. Bring it all to the boil.
  3. Once boiling immediately reduce to a simmer.
  4. Simmer for 1 hour.
  5. Occasionally skim the foam off that accumulates on top and discard.
  6. Strain the stock.
  7. Discard the solids.
  8. Strain the stock through a fine strainer to remove any fine solid particles.
  9. The stock is now ready to use as required.
  10. Or it can be portioned and frozen for later use (up to 2 months)
  11. Or it can be kept in the refrigerator for 2 days.

Notes