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. Source: EatingWell Magazine, Soup Cookbook

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

  • Strain stock through a fine sieve.


To make ahead: Cover and refrigerate for 2 days or freeze for up to 6 months.

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

Nutrition Facts

1671 calories; 61.4 g total fat; 4.1 g saturated fat; 144 mg sodium. 967 mg potassium; 45.7 g carbohydrates; 7 g fiber; 17 g sugar; 173.4 g protein; 1925 IU vitamin a iu; 31 mg vitamin c; 133 mcg folate; 213 mg calcium; 39 mg iron; 106 mg magnesium;