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Recipe

Fish stock

60 min • 8 to 10 servings •
David
Hearty fish soup with carrots, celery, bay leaves, and herbs in a rustic bowl, with a pot and strainer in the background.

This is a basic fish stock, ideal for poaching fish, soups and sauces.

Ready

  • 3 pounds any fish scraps [heads, bones, tails]
  • About 3 litres of water
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 1 carrot, chopped
  • 1 fennel bulb, chopped
  • 2 bay leaves
  • 1 teaspoon peppercorns

    • Set

  • Large stock pot
  • Sieve
  • Container

    • Go!

  • Add all the ingredients to the stock pot.
  • Bring to the boil and skim any scum that forms from the top.
  • Simmer for 30-45 minutes.
  • Strain through a fine sieve into a container.

    • fish stock

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