Easy fish stock

    1 hour 15 mins

    Use this as a base for soups, sauces and risottos. Never use an oily fish for stock - no salmon, herring, mackerel, or sardines. Any other fish is more or less suitable, but snapper or trevally make good stock. If in doubt, ask your fishmonger.

    11 people made this

    Serves: 6 

    • 1.2 litres water
    • 1 stalk celery, chopped
    • 1 small onion, quartered
    • 1 bay leaf
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 250g fish, gutted and bones in

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Combine water, celery, onion, bay leaf and salt and pepper in a large saucepan. Bring to rolling boil over high heat. When at the boil, add fish. Reduce heat to low, cover, and cook for approximately 1/2 hour or until fish falls apart.
    2. Strain stock thoroughly, and discard solids. Be especially careful to remove all bones. Use as directed in any recipe that calls for fish stock.

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    Reviews in English (10)


    Couple things to think about when making fish stock.. 1. Use Halibut bones if available. They're.. the best. 2. Use COLD water to begin with, and only let it boil once. Otherwise, you'll have solids that you'll have to strain out. After the initial boil, just skim off the top and you should be good. 3. This goes great with any seafood risotto. =] thank the great chefs at Horizons restaurant, if you live in the lower mainland.  -  15 Jul 2007  (Review from Allrecipes US | Canada)


    The directions say: "add shrimp shells" (which are not listed either in the ingredients list or the recipe description). I didn't have any idea of how many I should use, so I substituted a bottle of clam juice, for extra flavor. Very good when used in my seafood chowder recipe!  -  15 Sep 2005  (Review from Allrecipes US | Canada)


    Plain, simple and no wine or weird ingredients. Wheee  -  22 Sep 2010  (Review from Allrecipes US | Canada)