Fish Stock

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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.

Fish Stock

Makes: About 3 quarts

Active Time:

Total Time:


  • 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 1/2 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 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for 2 days or freeze for up to 6 months.


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.

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Recipe Categories

Main Ingredient

Type of Dish
Health & Diet Considerations
Gluten free
Ease of Preparation
Total Time
1 hour or less
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