Fish Stock Recipe

Name: Fish Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 pounds heads and bones of non-oily fish, such as sole, flounder, snapper, or bass; 2 dried bay leaves; 8 sprigs fresh flat-leaf parsley; 1 bunch fresh thyme; 1/2 bunch fresh tarragon; 1 1/2 teaspoons whole fennel seeds; 8 whole black peppercorns; 3 tablespoons unsalted butter; 1 large leek, white and pale-green parts, quartered and sliced 1/4 inch thick, well washed; 1 medium onion, cut into 1/4-inch dice; 8 ounces white mushrooms, wiped clean, cut into 1/4-inch dice; 2 medium carrots, cut into 1/4-inch dice; 2 celery stalks, cut into 1/4-inch dice; 1/2 fennel bulb, cut into 1/4-inch dice; 1 cup dry white wine

Servings: persons

4 pounds heads and bones of non-oily fish, such as sole, flounder, snapper, or bass
2 dried bay leaves
8 sprigs fresh flat-leaf parsley
1 bunch fresh thyme
1/2 bunch fresh tarragon
1 1/2 teaspoons whole fennel seeds
8 whole black peppercorns
3 tablespoons unsalted butter
1 large leek, white and pale-green parts, quartered and sliced 1/4 inch thick, well washed
1 medium onion, cut into 1/4-inch dice
8 ounces white mushrooms, wiped clean, cut into 1/4-inch dice
2 medium carrots, cut into 1/4-inch dice
2 celery stalks, cut into 1/4-inch dice
1/2 fennel bulb, cut into 1/4-inch dice
1 cup dry white wine

1
Remove the gills and any blood from the fish heads; thoroughly wash the bones, and cut them to fit in a 12-quart stockpot.
2
Tie the bay leaves, parsley, thyme, tarragon, fennel seeds, and peppercorns in a small piece of cheesecloth to make a bouquet garni; set aside.
3
Melt the butter in the stockpot over medium heat; add the leek, onion, mushrooms, carrots, celery, and fennel, and cook until tender, 8 to 10 minutes.
4
Increase the heat to medium high, and add the fish heads and bones.
5
Cook, stirring, for 3 to 5 minutes.
6
Add the wine, bouquet garni, and 2 1/2 quarts water, just covering the bones.
7
Bring to a boil, reduce heat to low, skim, and let stock simmer for 25 minutes.
8
Turn off heat; let sit for 10 minutes.
9
Prepare an ice-water bath.
10
Strain the stock through a fine sieve into a large bowl; set the bowl in the ice bath to cool.
11
Use within 1 day, or freeze up to 3 months.
12
To infuse your fish stock with the flavors of the Mediterranean, add one or more of the following ingredients: 1/2 teaspoon crumbled saffron threads, 6 sun-dried tomatoes (not packed in oil), 1 1/2 teaspoons sweet paprika, 1/2 teaspoon toasted fennel or cumin seeds, 3 garlic cloves, 20 shrimp shells, or the zest of 1 orange.

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 15 ingredients. The key ingredients include: 4 pounds heads and bones of non-oily fish, such as sole, flounder, snapper, or bass, 2 dried bay leaves, 8 sprigs fresh flat-leaf parsley, 1 bunch fresh thyme, 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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