Fish Stock



  • 3 pounds / 1.5 kg fish bones, trimmings and some flesh included
  • 1 small Spanish onion, coarsely chopped (1/2 cup)
  • 2 celery ribs, coarsely chopped
  • 2 leeks, trimmed and coarsely chopped (include white parts only)
  • 2 carrots, coarsely chopped (3/4 cup)
  • 2 garlic cloves, crushed
  • 1 dried or fresh bay leaf
  • 1 sprig fresh thyme
  • 4 sprigs fresh parsley
  • 6 black peppercorns, slightly crushed
  • 1 tablespoon salt

How to make Fish Stock

  1. Wash the fish bones under cold running water.
  2. Place them in a deep pot with 2 quarts cold water and all the remaining ingredients.
  3. Bring the liquid to a boil, then lower the heat, cover the pot, and simmer gently for about 1 hour.
  4. Carefully skim off any foam that rises to the surface.
  5. Add extra water if needed to keep the bones and vegetables covered.
  6. Strain the stock through a double thickness of cheesecloth or through a fine sieve into a large bowl.
  7. Let the stock cool, uncovered.
  8. Cover the bowl and refrigerate.
  9. Before use or freezing, discard the jellied layer on the surface.
  10. Fish stock keeps for up to one week in the refrigerator.
  11. ENJOY!

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