Fish Stock Recipe

Name: Fish Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons ( 1/2 stick) unsalted butter; 3/4 cup peeled and chopped carrots; 2 cups finely chopped yellow onions; 1 cup chopped celery; 1 cup chopped mushrooms (stems are fine to use); 10 cups water, or as needed; 2 cups dry white wine; Pinch of salt (optional); 12 white peppercorns; 6 parsley sprigs; 1 bay leaf; 1 teaspoon dried thyme; Bones and heads of 6 or 7 white-fleshed nonoily fish (such as flounder or sole), viscera and gills removed (see Note)

Servings: persons

4 tablespoons ( 1/2 stick) unsalted butter
3/4 cup peeled and chopped carrots
2 cups finely chopped yellow onions
1 cup chopped celery
1 cup chopped mushrooms (stems are fine to use)
10 cups water, or as needed
2 cups dry white wine
Pinch of salt (optional)
12 white peppercorns
6 parsley sprigs
1 bay leaf
1 teaspoon dried thyme
Bones and heads of 6 or 7 white-fleshed nonoily fish (such as flounder or sole), viscera and gills removed (see Note)

1
Melt the butter in a 4-quart soup pot.
2
Add the carrots, onions, celery, and mushrooms and cook, covered, over low heat, stirring occasionally, until the vegetables are tender and lightly colored, 25 to 30 minutes.
3
Add the remaining ingredients, using enough water to cover the solids, and bring slowly to a boil.
4
Reduce the heat and simmer, partially covered, for 30 minutes, no longer.
5
Remove the stock from the heat and cool.
6
Pour through a cheesecloth-lined strainer set over a large bowl, and discard the solids.
7
Taste the stock.
8
If it seems to lack intensity, return it to the pot and boil for another 15 to 20 minutes.
9
Store the stock, covered, in the refrigerator.
10
Remove any solid fat that rises to the surface before serving or freezing.

338

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 13 ingredients. The key ingredients include: 4 tablespoons ( 1/2 stick) unsalted butter, 3/4 cup peeled and chopped carrots, 2 cups finely chopped yellow onions, 1 cup chopped celery, and more.

Yes, Fish 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 Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions