Fish Stock

Fish Stock Recipe

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Jamallah Bergman


Another great stock!


★★★★★ 1 vote

5 1/2 cup
10 Min
30 Min


  • 1 lb
    white fish heads,bones, and trimmings, rinsed
  • 1
  • 2
    celery stalks,chopped
  • 1
    carrot, sliced
  • 1
    bay leaf
  • 4
    fresh parsley sprigs
  • 4
    black peppercorns
  • 1/2
  • 5 1/2 c
    water to cover
  • 1/2 c
    dry white wine

How to Make Fish Stock


  1. Place the fish heads,bones and trimmings in a large pan. Add all the remaining ingredients and bring to a boil, skimming off the foam that rises to the surface.
  2. Reduce heat, partially cover, and simmer gently for 25 minutes.
  3. Strain the stock, without pressing down on the contents of the strainer. Cool and store in the refrigerator. Use immediately or freeze in portions for up to 3 months.

Printable Recipe Card

About Fish Stock

Course/Dish: Fish Soups
Other Tag: Quick & Easy

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