Fish Stock Recipe

Name: Fish Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 cup mushrooms, sliced; 2 stalks celery, chopped; 1 large onion, peeled and sliced; 1 cup dry white wine; 1 tablespoon lemon juice; 8 to 10 parsley stems; 8 pounds white-fleshed-fish bones and trimmings, gills removed (see Cook's note); 5 quarts cold water; 5 bay leaves; 10 peppercorns; 1 teaspoon fresh thyme leaves

Servings: persons

1 cup mushrooms, sliced
2 stalks celery, chopped
1 large onion, peeled and sliced
1 cup dry white wine
1 tablespoon lemon juice
8 to 10 parsley stems
8 pounds white-fleshed-fish bones and trimmings, gills removed (see Cook's note)
5 quarts cold water
5 bay leaves
10 peppercorns
1 teaspoon fresh thyme leaves

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1. In a large stockpot, combine the mushrooms, celery, onion, white wine, lemon juice, parsley stems, fish bones, and water. Place the pot over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer, without stirring, for 30 minutes.
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2. Add the bay leaves, peppercorns, and thyme to the pot and continue simmering for an additional 15 minutes.
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3. Gently skim off and discard any foam that may be on the surface. Gently strain the stock through a fine mesh sieve. Use immediately or chill in an ice bath and store in the refrigerator, covered, until ready to serve.

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: 1 cup mushrooms, sliced, 2 stalks celery, chopped, 1 large onion, peeled and sliced, 1 cup dry white wine, 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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