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Fish Stock

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
SYLVIABC

SYLVIABC

Buy firm flesh fish, with bones, to make this multipurpose fish stock. Cod, scrod, and halibut are good choices. Use as a base for soups, sauces, and gravies.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 36 kcal
  • 2%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Combine water, shrimp shells, fish, celery, onion, bay leaf, and salt and pepper in a large saucepan. Bring to rolling boil over high heat. Reduce heat to low, cover, and cook for approximately 1/2 hour or until fish falls apart.
  2. Strain broth thoroughly, and discard solids. Be especially careful to remove all bones. Use as directed in any recipe that calls for fish stock.
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Reviews

soontobeIRON
25

soontobeIRON

7/15/2007

Couple things to think about when making fish stock.. 1. Use Halibut bones if available. They're.. the best. 2. Use COLD water to begin with, and only let it boil once. Otherwise, you'll have solids that you'll have to strain out. After the initial boil, just skim off the top and you should be good. 3. This goes great with any seafood risotto. =] thank the great chefs at Horizons restaurant, if you live in the lower mainland.

selhull
25

selhull

9/15/2005

The directions say: "add shrimp shells" (which are not listed either in the ingredients list or the recipe description). I didn't have any idea of how many I should use, so I substituted a bottle of clam juice, for extra flavor. Very good when used in my seafood chowder recipe!

Plaisham
11

Plaisham

9/24/2010

Plain, simple and no wine or weird ingredients. Wheee