Master Fish Stock Recipe

Name: Master Fish Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For use in Provencal Fish Stew; 1 pound fish head and bones, gills removed (see Note); Ice water; 1/4 cup extra-virgin olive oil; 1 medium yellow onion, coarsely chopped; 1 medium fennel bulb, coarsely chopped; 4 celery ribs, coarsely chopped; 4 garlic cloves, halved; 1/2 pound mussels, scrubbed and debearded; 1/2 pound littleneck clams, scrubbed; One 750-ml bottle dry white wine; 4 quarts chicken stock or low-sodium chicken broth; 1 lemon, thinly sliced; 6 thyme sprigs; 6 parsley sprigs; 1 bay leaf; 1 teaspoon white peppercorns

Servings: persons

For use in Provencal Fish Stew
1 pound fish head and bones, gills removed (see Note)
Ice water
1/4 cup extra-virgin olive oil
1 medium yellow onion, coarsely chopped
1 medium fennel bulb, coarsely chopped
4 celery ribs, coarsely chopped
4 garlic cloves, halved
1/2 pound mussels, scrubbed and debearded
1/2 pound littleneck clams, scrubbed
One 750-ml bottle dry white wine
4 quarts chicken stock or low-sodium chicken broth
1 lemon, thinly sliced
6 thyme sprigs
6 parsley sprigs
1 bay leaf
1 teaspoon white peppercorns

1
1. Put the fish head and bones in a large bowl, cover with ice water and let soak for 1 hour. Drain well.
2
2. In a large stockpot, heat the olive oil. Add the onion, fennel, celery and garlic and cook over low heat, stirring occasionally, until softened but not browned, about 15 minutes. Add the fish head and bones along with the mussels, clams, white wine and chicken stock. Bring to a simmer over low heat and simmer for 1 hour, skimming off the foam as it rises to the surface. Remove from the heat and stir in the lemon, thyme and parsley sprigs, bay leaf and peppercorns. Let steep for 30 minutes.
3
3. Strain the broth through a fine sieve and refrigerate until ready to use.
4
MAKE AHEAD The broth can be refrigerated for 1 day, or frozen for up to 3 months. NOTES Ask your fishmonger for the head and bones from a mild, non-oily white fish, such as cod, snapper, halibut or sea bass.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: For use in Provencal Fish Stew, 1 pound fish head and bones, gills removed (see Note), Ice water, 1/4 cup extra-virgin olive oil, and more.

Yes, Master 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.

That's it — enjoy your meal!

Master Fish Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions