Fish Stock Recipe

Name: Fish Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4lbs fish bones and head -optional- (striped bass, flounder, halibut, sole, etc) cut into 2 inch pieces; 1/2 cup dry white wine; 2 quarts of water; 2 medium onions thinly sliced; 4 stalks celery thinly sliced; 2 medium carrots thinly sliced; 2 dried bay leaves; 1/4 cup roughly chopped fresh Italian parsley leaves or 3 tablespoons dried; 6-8 sprigs fresh thyme or 2 tablespoons dried; 2 tablespoons black peppercorns; Kosher or sea salt; 1 entire clove garlic

Servings: persons

4lbs fish bones and head -optional- (striped bass, flounder, halibut, sole, etc) cut into 2 inch pieces
1/2 cup dry white wine
2 quarts of water
2 medium onions thinly sliced
4 stalks celery thinly sliced
2 medium carrots thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh Italian parsley leaves or 3 tablespoons dried
6-8 sprigs fresh thyme or 2 tablespoons dried
2 tablespoons black peppercorns
Kosher or sea salt
1 entire clove garlic

1
1. Cut top off of entire clove of garlic and wrap in tin foil
2
2. Roast garlic in oven at 350 degrees for approx. 15-20 minutes
3
3. In a large stockpot saute onions, carrots, celery until golden in color
4
4. Open the tin foil and squeeze garlic into pot and saute a few more minutes- it should more or less have turned to mush and will readily come out
5
5. Add all other ingredients and bring to boil
6
6. Reduce temperature and simmer for 20 minutes
7
7. Remove from heat and let stand 10 minutes
8
8. Strain through fine mesh strainer
9
9. Cool and remove fat
10
10. Store covered and chilled 1 week or frozen 3 months

245

kcal

Calories

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 12 ingredients. The key ingredients include: 4lbs fish bones and head -optional- (striped bass, flounder, halibut, sole, etc) cut into 2 inch pieces, 1/2 cup dry white wine, 2 quarts of water, 2 medium onions 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.

Fish Stock

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