Traditional Fish Stock Recipe

Name: Traditional Fish Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood; 1/4 cup dry white wine; About 1 quart water; 1 medium onion, very thinly sliced; 2 stalks celery, very thinly sliced; 1 medium carrot, very thinly sliced; 1 dried bay leaf; 2 tablespoons roughly chopped fresh Italian parsley leaves and stems; 3 -4 sprigs fresh thyme; 1 tablespoon black peppercorns; Kosher or sea salt

Servings: persons

2 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood
1/4 cup dry white wine
About 1 quart water
1 medium onion, very thinly sliced
2 stalks celery, very thinly sliced
1 medium carrot, very thinly sliced
1 dried bay leaf
2 tablespoons roughly chopped fresh Italian parsley leaves and stems
3 -4 sprigs fresh thyme
1 tablespoon black peppercorns
Kosher or sea salt

1
In a 3 to 4-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won't need the full quart of water here).
2
Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers.
3
(Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove).
4
Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid.
5
If the ingredients are not covered by liquid, add a little more water.
6
Allow the stock to simmer gently for 20 minutes.
7
Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes.
8
Strain through a fine-mesh strainer and season lightly with salt.
9
If you are not going to be using the stock within the hour, chill it as quickly as possible.
10
Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.

104

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 11 ingredients. The key ingredients include: 2 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood, 1/4 cup dry white wine, About 1 quart water, 1 medium onion, very thinly sliced, and more.

Yes, Traditional 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!

Traditional Fish Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions