Fish Stock Recipe

Name: Fish Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 pounds fish bones from non-oily fish (such as red snapper, flounder, sea bass or sole. Avoid salmon, pompano, and tuna); 1 large onion, peeled and diced; 2 stalks celery, washed and chopped including leaves; 1 leek, split, washed, and sliced; 1/4 cup chopped flat-leaf parsley, leaves and stems; 1 tablespoon dried thyme; 2 bay leaves; 1 teaspoon white peppercorns; 1/4 teaspoon salt; 2 quarts water; 1/2 cup dry white wine, such as Chardonnay

Servings: persons

2 pounds fish bones from non-oily fish (such as red snapper, flounder, sea bass or sole. Avoid salmon, pompano, and tuna)
1 large onion, peeled and diced
2 stalks celery, washed and chopped including leaves
1 leek, split, washed, and sliced
1/4 cup chopped flat-leaf parsley, leaves and stems
1 tablespoon dried thyme
2 bay leaves
1 teaspoon white peppercorns
1/4 teaspoon salt
2 quarts water
1/2 cup dry white wine, such as Chardonnay

1
Wash the bones in cold water to remove any scales or unwanted materials, then combine all ingredients in a large pot.
2
Quickly bring just to a boil, then lower the heat to a slow simmer and cook 1 hour.
3
While the stock simmers, skim and discard any coagulated proteins from the fish bones that rise to the surface.
4
Remove from the heat, pour the stock through a fine-mesh sieve lined with cheesecloth, and then cool as quickly as possible in an ice water bath.
5
Refrigerated and covered, the fish stock should keep well for up to 1 week.
6
The stock can also be kept frozen as long as 6 months.

2032

kcal

Calories

227

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 2 pounds fish bones from non-oily fish (such as red snapper, flounder, sea bass or sole. Avoid salmon, pompano, and tuna), 1 large onion, peeled and diced, 2 stalks celery, washed and chopped including leaves, 1 leek, split, washed, and 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.

Fish Stock

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