Rich Fish Stock Recipe

Name: Rich Fish Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 4 medium celery ribs, thinly sliced crosswise; 2 medium onions, thinly sliced crosswise; 2 medium carrots, thinly sliced crosswise; 2 bay leaves; 6 to 8 thyme sprigs; 1/4 cup coarsely chopped flat-leaf parsley; 2 tablespoons whole black peppercorns; 4 pounds nonoily fish bones, heads and trimmings, rinsed well; 1/4 cup dry white wine; 6 cups very hot tap water; Sea salt

Servings: persons

2 tablespoons unsalted butter
4 medium celery ribs, thinly sliced crosswise
2 medium onions, thinly sliced crosswise
2 medium carrots, thinly sliced crosswise
2 bay leaves
6 to 8 thyme sprigs
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons whole black peppercorns
4 pounds nonoily fish bones, heads and trimmings, rinsed well
1/4 cup dry white wine
6 cups very hot tap water
Sea salt

1
Melt the butter in a large saucepan.
2
Add the celery, onions, carrots, bay leaves, thyme, parsley and peppercorns to the saucepan and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.
3
Stir in the fish bones, heads and trimmings and the wine.
4
Cover and cook, stirring once, until the bones turn completely white, about 15 minutes.
5
Add the hot water, stir gently and bring to a simmer over high heat.
6
Reduce the heat to low and simmer gently for 10 minutes.
7
Remove from the heat, stir once and let stand for 10 minutes.
8
Strain the stock through a fine sieve.
9
Season lightly with salt and let cool, then refrigerate.

4264

kcal

Calories

462

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 4 medium celery ribs, thinly sliced crosswise, 2 medium onions, thinly sliced crosswise, 2 medium carrots, thinly sliced crosswise, and more.

Yes, Rich 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!

Rich Fish Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions