Fish Stock
Transform your seafood dishes with the rich, delicate flavor of homemade fish stock—a culinary essential for chefs and home cooks alike. This easy-to-make stock features fish bones and heads from non-oily fish like cod or snapper, gently simmered with aromatic vegetables, fresh herbs, and a splash of dry white wine for an added depth of flavor. Perfect as a base for soups, stews, or risottos, this clear and flavorful broth is ready in under an hour and can be stored for future use. Learn how to craft this versatile seafood staple that will elevate your cooking with restaurant-worthy finesse.
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Recipe Information
Ingredients
- 2 pounds fish bones and heads (non-oily fish like cod, halibut, or snapper)
- 10 cups water
- 1 large onion, roughly chopped
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 medium leek, white and light green parts, roughly chopped and rinsed
- 6 fresh parsley sprigs
- 5 fresh thyme sprigs
- 2 bay leaves
- 10 whole black peppercorns
- 1 cup dry white wine
Instructions
Rinse the fish bones and heads thoroughly under cold running water to remove any blood or impurities.
In a large stockpot, add the cleaned fish bones and heads, then pour in the 10 cups of water.
Bring the water to a gentle simmer over medium heat, skimming off any foam or impurities that rise to the surface using a slotted spoon.
Add the chopped onion, carrots, celery, leek, parsley sprigs, thyme, bay leaves, and peppercorns to the pot.
Pour in the dry white wine and stir gently to combine.
Reduce the heat to low and let the stock gently simmer (not boil) for 30–40 minutes. Avoid stirring too much to keep the stock clear.
After simmering, remove the pot from heat and allow it to cool slightly.
Strain the stock through a fine-mesh sieve or cheesecloth into a clean container to separate the liquid from the solids. Discard the solids.
Taste the stock and adjust the seasoning with salt if desired.
Let the stock cool completely before transferring it to airtight containers. Use immediately, refrigerate for up to 3 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 23.1 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 2388 mg | 184% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3344 mg | 71% | |
*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.
