sallye bates


A good basic fish stock recipe for use in just about any fish chowder or other dishes. Simple and easy to make.

★★★★★ 1 vote
Yield 2 quarts
5 Min
30 Min
Stove Top


2 Tbsp
olive oil
3 to 3-1/2 lb
fresh fish heads and bones, and shrimp shells rinsed
4 medium
scallions (or 2 yellow onions)
3 sprig(s)
fresh thyme
4 to 6 sprig(s)
fresh parsley (or coriander for a spicier stock)
1 or 2 medium
bay leaf
1 Tbsp
sea salt
1 Tbsp
whole peppercorns
1 c
dry white wine
2 qt


1Peel scallions or onions and finely dice.
2Place heavy stock pot over medium heat and add the olive oil
3When oil starts to shimmer, add the fish head and bones, shrimp shells and peppercorns to the heated oil.

Season with salt and cook for 2-3 minutes until fish head turns opaque.

Add scallions or onions, thyme and parsley or cilantro while stirring with wooden spoon.
4Cook for 2-3 minutes until the bones and shells are also opaque.
5Add the wine and the bay leaf and cook for 1 minute just until wine begins to boil.
6Add 2 quarts of water and turn heat to medium low or low, just high enough to simmer.

Cook for 20 minutes, then strain the stock. (I strain mine twice just to make sure I get all the bones).
7Store in airtight container in refrigerator until ready to use (for 2-4 days).

Can be easily frozen for up to 2 months.
8You can usually get the fish heads and bones cheap (or sometimes even free) at a quality sea food market.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy