Recipe Image

Fish Stock

  • 30 m
  • 1 h
EatingWell Test Kitchen
“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.”


    • 3 pounds white fish heads and bones
    • 2 cups dry white wine
    • 2 onions, chopped
    • 2 leeks, white parts only, cleaned and chopped
    • 2 stalks celery, chopped
    • 2 cloves garlic, crushed
    • 4 sprigs fresh parsley
    • 3 sprigs fresh thyme, or ½ teaspoon dried
    • 1 bay leaf


  • 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 3½ 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.
  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019