Fish Stock Recipe

Name: Fish Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds red snapper frames; 1 1/2 tablespoons olive oil; 2 medium leeks, white and tender green only, thinly sliced; 1 shallot, thinly sliced; 1 small celery rib, thinly sliced; 3 fresh thyme sprigs; 2 fresh parsley sprigs; 1/2 cup dry white wine; 1 bay leaf; 1 medium tomato, chopped; Kosher salt

Servings: persons

1
Rinse the fish frames thoroughly under cold water.
2
In a large nonreactive saucepan or small stockpot, warm the olive oil over moderate heat.
3
Add the leeks, shallot, celery, thyme, parsley and fish frames, bending them to fit into the pan if necessary.
4
Cook, stirring occasionally, until the fish frames turn white and the vegetables are fragrant, about 4 minutes.
5
Add the wine and cook for 1 minute.
6
Ad 2 1/2 quarts of water, the bay leaf, the tomato and a large pinch of salt.
7
increase the heat to moderately high and bring to a gentle simmer.
8
Skim and reduce the heat to low.
9
Simmer the stock for 20 minutes, skimming often.
10
Slowly pour the stock through a fine strainer into a large heatproof bowl, leaving behind any particles at the bottom of the pan.
11
Season lightly with salt and let cool before refrigerating.

149

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 11 ingredients. The key ingredients include: 3 1/2 pounds red snapper frames, 1 1/2 tablespoons olive oil, 2 medium leeks, white and tender green only, thinly sliced, 1 shallot, thinly sliced, 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