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Fish Stock
Makes 2½ quarts
*2 tbls. vegetable oil
*2 lb. fish heads, skin, bones and flesh of white fish; such as halibut, flounder, sole.
*1 large onion, chopped
*2 carrots, chopped
*2 celery stalks, chopped
*1 bay leaf
*2 sprigs thyme
*Pinch of salt
*8 whole black peppercorns
*1 lemon, sliced
*10 cups water
*2 cups dry white wine
1In a large stockpot, heat oil and saute fish parts for 2-3 minutes. Do not brown.
2Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, 1 hour. Skim off foam occasionally.
3Strain stock through a fine sieve or strainer lined with cheesecloth; discard solids. Cool to room temperature, cover and refrigerate. Remove any solid fat that forms on surface before using.
4Refrigerate stock in airtight container or freeze up to 3 months.
  • Ask your fish dealer to provide the fish parts for your stock.
  • You can substitute shrimp, crab and/or lobster shells in place of the fish parts.