How many servings does this recipe make?

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

What ingredients do I need for Fish Stock?

You need 9 ingredients. The key ingredients include: 1 1/2 lbs (750 g) fish bones, including head and tail, 4 cups (1 L) cold water, 1 cup (250 ml) dry white wine or juice of 1 lemon, 6 peppercorns, and more.

Is Fish Stock suitable as seafood?

Yes, Fish Stock falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Fish Stock?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Stock Recipe

Name: Fish Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs (750 g) fish bones, including head and tail; 4 cups (1 L) cold water; 1 cup (250 ml) dry white wine or juice of 1 lemon; 6 peppercorns; 6 sprigs parsley; 1 leek, chopped; 1 stalk celery, chopped; 1 bay leaf; 1 tsp (5 ml) leaf thyme

Try this homemade Fish Stock recipe the whole family will love. Made with fish, cold water, white wine and peppercorns. Easy step-by-step instructions i…

This Fish Stock relies on simple, everyday ingredients such as (1 l) cold water, peppercorns, sprigs parsley and leek, chopped. It comes together quickly and makes 4 servings, at about 72 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 1/2 lbs (750 g) fish bones, including head and tail
4 cups (1 L) cold water
1 cup (250 ml) dry white wine or juice of 1 lemon
6 peppercorns
6 sprigs parsley
1 leek, chopped
1 stalk celery, chopped
1 bay leaf
1 tsp (5 ml) leaf thyme

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
72 kcal
Category
Seafood

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