Fish Stock

This image courtesy of Joseph DeLeo

Use bones, head and tail from lean white fish such as sole, haddock, plaice, flounder and lemon sole in this recipe. Avoid fatty fish such as salmon or mackerel which make the stock oily. Fish stock requires only a brief cooking of 20 minutes; otherwise, it will be bitter.


Use fish stock in recipes such as Easy Bouillabaisse.



Total Timeunder 1 hour

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Taste and Texturelight, savory, winey

Type of Dishsoup, stock


  • 1½ lbs (750 g) fish bones, including head and tail 
  • 4 cups (1 L) cold water 
  • 1 cup (250 ml) dry white wine or juice of 1 lemon 
  • 6 peppercorns 
  • 6 sprigs parsley 
  • 1 leek, chopped 
  • 1 stalk celery, chopped 
  • 1 bay leaf 
  • 1 tsp (5 ml) leaf thyme 


  1. In large stainless steel saucepan or Dutch oven, combine bones, water, wine, peppercorns, parsley, leek, celery, bay leaf and thyme. Bring to boil; reduce heat and simmer, uncovered, for 20 minutes, skimming surface if necessary.

  2. Pour through sieve. Discard solids.

  3. To freeze: Let stock cool. Refrigerate. Ladle into freezer containers. Seal, label and date. Freeze for up to 3 months.

  4. To serve: Thaw stock in microwave or in refrigerator overnight.


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