Basic Recipes > Fish Stock

How to make a basic fish stock:
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.


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)


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

See also:

Chicken Stock
Meat Stock
Vegetable Stock