Fish Stock Recipe

basic cookery
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 Updated 16/03/2017

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This is the traditional method of making a delicious natural tasting stock from basic ingredients. Fish stock is useful for all fish dishes as a basis for soups, gravies and sauces.

See also:

Chicken Stock
Meat Stock
Vegetable Stock


  • trimmings from white fish
  • 2 sticks of celery
  • 1 medium onion
  • 1 carrot
  • salt as required
  • a clove of garlic
  • freshly ground black pepper
  • a couple of bay leaves
  • bunch of parsley
  • 1 tablespoon of lemon juice
  • 1 1/2 pints cold water
(see measure conversions for more information on quantites)


  1. Put the fish trimmings into a large saucepan.
  2. Add the cold water.
  3. Wash and peel the vegetables.
  4. Cut the sticks of celery in half and add to the pan.
  5. Add the salt, pepper, clove of garlic, parsley, bay leaves and lemon juice.
  6. Bring the pot to a gentle simmer.
  7. Simmer for a further 20 minutes.
  8. Strain very carefully twice through a very fine sieve (beware of small bones).
  9. Use on the same day as the stock is made.

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: NA


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