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20 minute dinner recipes

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Fish Stock


It is difficult to find a commercial fish stock, although some fish markets may offer a frozen stock. Seek out heads and bones at the fish counter of your grocery store.

About 3 quarts | Active Time: 30 minutes | Total Time: 1 hour



  1. Rinse fish bones in cold water. Place in a nonaluminum stockpot with wine, onions, leeks, celery, garlic, parsley, thyme and bay leaf. Add enough cold water to cover, about 3 1/2 quarts. Bring just to a boil. Reduce heat to low, skim off any foam and simmer, uncovered, for 30 to 35 minutes, skimming occasionally.
  2. Strain stock through a fine sieve.


0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 0 g Protein; 0 g Fiber; 0 mg Sodium; 0 mg Potassium

Exchanges: Free Food

Nutrition Note: After straining and skimming, broth has negligible calories and nutrients.

Tips & Notes