White Fish Stock

    45 minutes

    This easy homemade stock made with white fish bones and head adds a wonderful depth of flavour to seafood soups, fish stews and chowders.

    7 people made this

    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…

    How to Make White Fish Stock
    How to Make White Fish Stock

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