Homemade Fish Stock
Light, briny stock simmered from fish bones and aromatics for delicate soups and sauces.
Dietary
Pescatarian, Keto, Wheat free, Nut free
Allergens
Fish, Dairy
This clear stock draws sweetness from white fish bones, onion, fennel, and white wine, simmered just long enough to extract flavor without turning bitter or cloudy. Use it as the base for chowders, bouillabaisse, risotto, or a simple poaching liquid. A short simmer time and constant skimming keep the finished stock clean and delicately flavored.
Ingredients
- 2 pounds white fish bones and heads, gills removed, rinsed
- 2 tablespoons unsalted butter
- 1 onion, thinly sliced
- 1 fennel bulb, thinly sliced
- 2 celery stalks, sliced
- 1 leek, white part only, sliced
- 1 cup dry white wine
- 8 cups cold water
- 4 sprigs fresh parsley
- 1 bay leaf
- 4 black peppercorns
- 1 teaspoon salt, or to taste
Method
-
Rinse the fish bones and heads under cold water, cutting away and discarding any gills or dark, bloody bits.
-
Melt the butter in a 6-quart saucepan over medium heat and add the onion, fennel, celery, and leek. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
-
Add the fish bones and heads to the pot and pour in the white wine. Simmer for 5 minutes to let the wine reduce slightly.
-
Pour in the cold water, then add the parsley, bay leaf, and peppercorns. Bring just to a simmer over medium heat, skimming off any foam that rises to the surface.
-
Reduce heat to low and simmer gently, uncovered, skimming occasionally, for 30 minutes. Do not let the stock boil or simmer longer, as this can make it bitter and cloudy.
-
Remove the pot from heat and let the stock settle for a few minutes.
-
Strain the stock through a fine-mesh sieve lined with cheesecloth into a large bowl, discarding the solids. Season with salt to taste.
-
Cool the stock to room temperature, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
Rate this recipe
Homemade Fish Stock
This clear stock draws sweetness from white fish bones, onion, fennel, and white wine, simmered just long enough to extract flavor without turning bitter or cloudy. Use it as the base for chowders, bouillabaisse, risotto, or a simple poaching liquid. A short simmer time and constant skimming keep the finished stock clean and delicately flavored.
1 hr 5 min 16 oz 35 cal
Ingredients
- 2 pounds white fish bones and heads, gills removed, rinsed
- 2 tablespoons unsalted butter
- 1 onion, thinly sliced
- 1 fennel bulb, thinly sliced
- 2 celery stalks, sliced
- 1 leek, white part only, sliced
- 1 cup dry white wine
- 8 cups cold water
- 4 sprigs fresh parsley
- 1 bay leaf
- 4 black peppercorns
- 1 teaspoon salt, or to taste
Method
- 1
Rinse the fish bones and heads under cold water, cutting away and discarding any gills or dark, bloody bits.
- 2
Melt the butter in a 6-quart saucepan over medium heat and add the onion, fennel, celery, and leek. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
- 3
Add the fish bones and heads to the pot and pour in the white wine. Simmer for 5 minutes to let the wine reduce slightly.
- 4
Pour in the cold water, then add the parsley, bay leaf, and peppercorns. Bring just to a simmer over medium heat, skimming off any foam that rises to the surface.
- 5
Reduce heat to low and simmer gently, uncovered, skimming occasionally, for 30 minutes. Do not let the stock boil or simmer longer, as this can make it bitter and cloudy.
- 6
Remove the pot from heat and let the stock settle for a few minutes.
- 7
Strain the stock through a fine-mesh sieve lined with cheesecloth into a large bowl, discarding the solids. Season with salt to taste.
- 8
Cool the stock to room temperature, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.