Basic fish stock

Basic fish stock


11 people made this

About this recipe: Use this as a base for soups, sauces and risottos. Never use an oily fish for stock - no salmon, herring, mackerel, or sardines. Any other fish is more or less suitable, but sole, brill and turbot make excellent stock. If in doubt, ask your fishmonger.


Serves: 6 

  • 1.2L (2 pints) water
  • 1 stalk celery, chopped
  • 1 small onion, quartered
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 225g (8 oz) fish, gutted and bone in

Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

  1. Combine water, celery, onion, bay leaf and salt and pepper in a large saucepan. Bring to rolling boil over high heat. When at the boil, add fish. Reduce heat to low, cover, and cook for approximately 1/2 hour or until fish falls apart.
  2. Strain stock thoroughly, and discard solids. Be especially careful to remove all bones. Use as directed in any recipe that calls for fish stock.


As with any homemade stock, this is great for freezing in ice cube bags or trays.

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Reviews (2)


Couple things to think about when making fish stock.. 1. Use Halibut bones if available. They're.. the best. 2. Use COLD water to begin with, and only let it boil once. Otherwise, you'll have solids that you'll have to strain out. After the initial boil, just skim off the top and you should be good. 3. This goes great with any seafood risotto. - 21 Jul 2008


Very good! - 21 Jul 2008

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