White Fish Stock

White Fish Stock


2 people made this

Homemade fish stock adds a wonderful depth of flavour to seafood soups, stews and chowders. Watch this recipe being made in our Allrecipes Fish Stock Video.


Makes: 4 litres stock

  • 2 tablespoons vegetable oil
  • 1 kg white fish bones and heads
  • 2 stalks celery, roughly diced
  • 2 carrots, roughly diced
  • 1 onion, peeled and sliced
  • 1 lemon, unpeeled and sliced
  • 1/2 cup dry white wine
  • about 4 litres cold water
  • Spice bag
  • 1 bay leaf
  • 3-4 stalks fresh dill
  • 3-4 stalks fresh parsley
  • 10 peppercorns
  • 1 clove

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Make the spice bag: lay out a piece of muslin or cheesecloth. Lay the herbs and spices in the centre and gather the edges together to make a bag. Tie with kitchen string.
  2. Heat the oil in a large saucepan or stock pot. Add the fish bones and heads and saute 2-3 minutes without browning. Add all the remaining ingredients and water, crushing the spice bag lightly to release the flavours.
  3. Simmer, uncovered, 25 minutes, occasionally skimming off any foam. Line a colander with muslin or cheesecloth and strain out the stock.
  4. You can use the stock right away or return it to the heat and reduce it to concentrate the flavour. It will keep in the fridge 4 days or the freezer for 4 months.

Watch a video of it being made…

Watch the Fish Stock Video!
Watch the Fish Stock Video!

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