Fish Stock Recipe

Name: Fish Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 3 pounds fish bones from lean white fish (snapper, bass, or flounder); 2 tablespoons butter; 1 leek, cleaned and cut into 1-inch pieces, both white and green parts; 1 medium onion, cut into small dice; 4 stalks celery, cut into small dice; 1/2 head garlic, unpeeled, halved crosswise; 1 small bunch thyme; 1 small bunch parsley, stems only; 1 teaspoon black peppercorns; 2 cups white wine; 4 cups water

Servings: persons

3 pounds fish bones from lean white fish (snapper, bass, or flounder)
2 tablespoons butter
1 leek, cleaned and cut into 1-inch pieces, both white and green parts
1 medium onion, cut into small dice
4 stalks celery, cut into small dice
1/2 head garlic, unpeeled, halved crosswise
1 small bunch thyme
1 small bunch parsley, stems only
1 teaspoon black peppercorns
2 cups white wine
4 cups water

1
Place the fish bones in a large bowl and rinse under cold running water until the water in the bowl is clear.
2
Drain well.
3
In a large pot over medium heat, melt the butter.
4
Add the leek, onion, celery, and garlic, and saute until softened but not browned, 5 to 6 minutes.
5
Add the thyme, parsley, peppercorns, and bones, cover, and cook over low heat for 10 minutes.
6
Remove the cover and add the wine and water.
7
Raise the heat to high and bring to a boil; reduce the heat to medium and simmer 40 minutes, skimming occasionally.
8
Strain through a fine strainer, pushing down on the solids to extract all the liquid.
9
Cool to room temperature, then refrigerate up to 1 week.
10
After 3 days, bring to a boil.
11
Then boil, skim, and cool every 2 days; or freeze.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 pounds fish bones from lean white fish (snapper, bass, or flounder), 2 tablespoons butter, 1 leek, cleaned and cut into 1-inch pieces, both white and green parts, 1 medium onion, cut into small dice, 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.

Fish Stock

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