Fish stock

    1 hour 5 min

    Homemade fish stock is economical and simple to make, and lends incomparable flavour to your favourite recipes. Try this delicious fish stock for chowder, soup, fish stew and more. Or simply freeze in small portions to have to hand whenever you need it.


    London, England, UK
    3 people made this

    Makes: 4 litres fish stock

    • 2 tablespoons oil
    • 1kg fish parts
    • 2 sticks celery, sliced
    • 2 carrots, sliced
    • 1 onion, sliced
    • 1 lemon, sliced
    • 1 sachet d'├ępices
    • 125ml dry white wine
    • 4L water

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Heat the oil in a large saucepan or stock pot. Add the fish parts and cook gently for 2 to 3 minutes, without browning. Add all remaining ingredients, crushing the sachet slightly to release flavours.
    2. Simmer gently, uncovered, over a low heat for 25 minutes.
    3. Line a colander with muslin and place over a large pan or bowl. Pour the stock over to strain, discarding the solids or reserving for another use.
    4. Use the stock immediately, or return to the pan to reduce the stock for a stronger flavour by simmering till your desired flavour is achieved.

    Storage tip

    Fish stock will keep in the fridge for up to 4 days and in the freezer for up to 4 months.


    Fish stock
    Fish stock

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