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 Fish Stock Recipe-7814

Photo by: Joseph DeLeo
Comments: 0


Each 1 pound of fish heads and bones, plus some vegetables, makes 4 cups of rich, tasty stock. Avoid vigorously boiling the fish; the goal is to simply extract the essence and aromas of the sea.

Yield: Makes 8 cups


  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, roughly chopped
  • 1 carrot, cut into 10 or so pieces
  • 2 pounds heads and bones of monkfish or another white fish
  • 1 celery rib, cut into thirds
  • 10 sprigs fresh flat-leaf parsley
  • 12 peppercorns
  • ½ teaspoon salt
  • 9 cups water


In a stockpot, Dutch oven, or another large heavy pot, heat the oil over medium heat. Cook the onion and carrot until they begin to brown and release their juices, about 5 minutes.

Add the fish heads and bones, celery, parsley, peppercorns, salt, and water.

Bring almost to a boil, then reduce the heat and simmer, partly covered, for 30 minutes.

Strain and reserve the stock, discarding the solids.


To store the stock, let cool, then cover and refrigerate for up to 2 days or freeze for up to 3 months.

© 2006 Jeff Koehler

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

21kcal (1%)
11mg (1%)
0mg (1%)
64mcg RAE (2%)
1mg (0%)
159mg (7%)
0g (1%)
2g (3%)
0mg (0%)

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