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Fish stock

When we talk about boosting our health and flavor in the kitchen, fish stock leaps to the forefront. Packed with nutritional value and lending a rich taste to dishes, it's no wonder that chefs and nutritionists alike advocate for its use. Dive in as we whip up a simple, tantalizing fish stock recipe that's bound to elevate your culinary adventures.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Nutritions

Nutrition Facts
Fish stock
Amount per Serving
Calories
40
% Daily Value*
Fat
 
0.5
g
1
%
Sodium
 
410
mg
18
%
Potassium
 
150
mg
4
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • - Whitefish bones from cod, haddock, etc.: 2 pounds (approx. 907 grams)
  • - Cold water: 2 quarts approx. 1.89 liters
  • - Onion large, chopped: 1
  • - Celery stalks chopped: 2
  • - Carrots sliced: 2
  • - Fresh parsley chopped: 1/4 cup (approx. 15 grams)
  • - Sea salt: 1 teaspoon approx. 5 grams
  • - Black peppercorns: 10

Instructions

  • Begin by cleaning the fish bones thoroughly under cold running water.
  • In a large pot, place the whitefish bones.
  • Pour in the cold water until the bones are just covered.
  • Bring the water to a gentle simmer over medium heat.
  • As the stock simmers, skim off any foam or impurities that rise to the surface.
  • After 10 minutes, add the chopped onion, celery stalks, and sliced carrots.
  • Sprinkle in the fresh parsley, sea salt, and black peppercorns.
  • Let the stock simmer for an additional 20 minutes.
  • Ensure to maintain a gentle simmer, avoiding a rolling boil.
  • After the simmering is done, strain the fish stock through a fine-mesh sieve to remove solids.
  • Let the strained fish stock cool and then transfer it to storage containers.

Notes

1. Using fresh whitefish bones is essential for a clear and flavorful fish stock.
2. Avoid overcooking the fish stock as it can become overly fishy in taste.
3. Always opt for cold water to start the fish stock; it helps extract flavors more effectively.
4. The stock can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.