Fish Stock

Oxmoor House
about 1 quart


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2 pounds fish bones and heads
5 cups water
1 small carrot, sliced
1 small onion, sliced
1 stalk celery, cut into pieces
1 sprig fresh parsley
1/2 bay leaf
Salt and pepper to taste


Combine all ingredients in a large stock pot. Cover and simmer 30 minutes. Strain stock into a bowl; discard bones and vegetables. Cover and refrigerate stock. Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying. Use Fish Stock as a foundation for fish soups and stews.

Created date

February 2010