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Fish stock simmering in a 6 quart stainless steel stock pot on a gas stove.
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5 from 1 vote

Fish Stock Recipe

How to prepare a simple but exceptional useful fish stock at home.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Sauces
Cuisine: French
Keyword: fish stock
Servings: 1 - 2 quarts

Equipment

  • Large Stock Pot

Ingredients

  • 3 pounds fish bones fish heads or some combination of the two from non-oily, white fleshed fish like flounder, halibut, snapper, sea bass.
  • 2 tablespoons olive oil
  • 1 large yellow onion peeled and sliced thin
  • 2 carrots thinly sliced
  • 1 leek cleaned and sliced thin
  • 3 stalks celery sliced thin
  • 2 cloves garlic crushed
  • ½ cup dry white wine
  • 7 cups cold water
  • 2 tablespoons black peppercorns
  • 2 sprigs fresh thyme leaves and stems - roughly chopped
  • 2 sprigs fresh parsley leaves and stems - roughly chopped
  • 2 bay leaves dried
  • salt & pepper to taste
US Customary - Metric

Instructions

Clean the Fish Bones

  • Place the fish bones and/or heads in a large bowl and cover with cold water.
  • Add 2 tablespoons of salt and stir to dissolve.
  • Soak for 30 minutes, then drain and rinse thoroughly under cold water to remove blood and impurities.

Saute Aromatics

  • Heat a large stock pot over medium heat and add olive oil.
  • Once hot, add onion, carrots, leek, celery, and garlic.
  • Sauté until the vegetables soften, about 3 minutes.

Depaze with Wine

  • Pour in the white wine to deglaze the pan.
  • Let it cook down for 2–3 minutes until slightly reduced.

Add Fish Bones & Water

  • Add the cleaned fish bones and/or heads to the pot.
  • Pour in enough cold water to cover, about 7 cups.

Add Herbs and Spices

  • Add black peppercorns, thyme, parsley, and bay leaves.
  • Bring the stock to a gentle boil over medium-high heat.

Skim the Foam

  • As the stock heats, white foam will rise to the top. Use a spoon to skim off the foam.
  • Once it reaches a boil, reduce heat to a gentle simmer.

Simmer the Stock

  • Simmer uncovered for 20–30 minutes. Avoid overcooking to prevent bitterness.

Strain the Stock

  • Remove from heat and let cool for 10 minutes.
  • Strain through a fine-mesh strainer into another pot or large bowl.
  • Taste and adjust seasoning with salt and pepper.

Store or Use

  • If not using immediately, allow to cool another 10–15 minutes.
  • Transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.

Notes

You can store the stock in the refrigerator for 4 days or store in a freezer for up to 3 months.