Fish or Seafood Stock Recipe

Name: Fish or Seafood Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fish bones, cut up (they should be from non-oily fish; you can also use crabs, shrimp heads, or a combination); 2 tablespoons olive oil; 8 cloves garlic, peeled; 1 small onion, diced; 1 bunch green onions, sliced; 2 stalks celery, diced; 2 teaspoons salt; 1 1/2 cups white wine; Juice of 1 small lemon; 2 quarts cold water; 2 teaspoons whole black peppercorns; 2 bay leaves; 6 parsley stems; 2 large sprigs fresh thyme or 1 teaspoon dried thyme

Servings: persons

2 pounds fish bones, cut up (they should be from non-oily fish; you can also use crabs, shrimp heads, or a combination)
2 tablespoons olive oil
8 cloves garlic, peeled
1 small onion, diced
1 bunch green onions, sliced
2 stalks celery, diced
2 teaspoons salt
1 1/2 cups white wine
Juice of 1 small lemon
2 quarts cold water
2 teaspoons whole black peppercorns
2 bay leaves
6 parsley stems
2 large sprigs fresh thyme or 1 teaspoon dried thyme

1
RInse the bones thoroughly, until the water runs clear.
2
Drain and set aside.
3
Combine the olive oil, garlic, diced onion, green onions, celery, and salt in a stockpot over medium heat, and stir.
4
Simmer until the vegetables are softened, about 5 minutes.
5
Add the fish bones and stir, simmering, for 5 minutes.
6
Add the wine and lemon juice, cook for 1 minute, and add the cold water, peppercorns, bay leaves, parsley stems, and thyme.
7
Bring the mixture almost to a boil, and skim off any impurities.
8
Simmer for about 20 minutes, turn off the heat, and let sit for 10 more minutes.
9
Strain the stock through a cheesecloth-lined sieve set over a container that fits well.
10
Ladle the stock from the pot.
11
Do not pour it and do not disturb the solid ingredients or you risk allowing impurities into the finished stock that can cloud the liquid.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds fish bones, cut up (they should be from non-oily fish; you can also use crabs, shrimp heads, or a combination), 2 tablespoons olive oil, 8 cloves garlic, peeled, 1 small onion, diced, and more.

Yes, Fish or Seafood Stock falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish or Seafood Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions