Basic Fish Stock
Elevate your culinary creations with this simple yet essential Basic Fish Stock recipe, ideal for enhancing soups, stews, and seafood dishes. Made with fresh fish bones and heads from white fish like cod or halibut, and aromatics like onion, celery, carrot, and fragrant herbs, this stock delivers a clean, briny flavor that’s the perfect foundation for various seafood recipes. The secret to its clarity lies in a gentle simmer and careful skimming, ensuring a light, delicate base without any bitterness. Ready in just under an hour, this versatile homemade fish stock can be stored and frozen, making it a must-have for busy home cooks looking to add depth and richness to their cooking.
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Recipe Information
Ingredients
- 2 pounds fish bones and heads (white fish such as cod, halibut, or sole, avoid oily fish)
- 1 medium (quartered) onion
- 2 stalks (chopped into large pieces) celery stalks
- 1 large (peeled and sliced into large pieces) carrot
- 1 medium (dark green tops removed, sliced and rinsed) leek
- 1 leaf bay leaf
- 6 sprigs fresh parsley
- 4 sprigs fresh thyme
- 10 pieces black peppercorns
- 8 cups water
Instructions
Rinse the fish bones and heads thoroughly under cold water to remove any blood or impurities, which can make the stock bitter.
In a large stockpot, place the fish bones and heads, onion, celery, carrot, and leek.
Add the bay leaf, parsley sprigs, thyme sprigs, and black peppercorns to the pot.
Pour the 8 cups of water into the pot, ensuring the ingredients are fully submerged.
Place the pot over medium heat and slowly bring to a simmer. Avoid boiling, as it can make the stock cloudy.
Once simmering, use a slotted spoon to skim off any foam or impurities that rise to the surface.
Reduce the heat to low and let the stock simmer gently for 30 minutes. Do not cook for too long, as the flavor can become overpowering or bitter.
After 30 minutes, remove the pot from the heat and allow the stock to cool slightly.
Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or another pot, discarding the solids.
Let the stock cool completely before storing. It can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition Facts
Calories |
118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.0 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 106 mg | 8% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 351 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
