• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Fish Stock

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 9 lb Fish bones
  • -from any firm-fleshed
  • - whitefish, such as:
  • -Sea bass, Rockfish, Halibut
  • 4 qt Water
  • 8 oz Yellow onions;
  • - coarsely chopped
  • 1 lb Carrots; coarsely chopped
  • 4 oz Shallots; coarsely chopped
  • 1 c Coarsely chopped leeks *
  • * white part only
  • 1/4 c Parsley; loosely packed
  • 4 Sprigs fresh thyme; -=OR=-
  • 1/2 tb -dried thyme
  • 2 Whole bay leaves
  • -(preferably imported)
  • 4 Garlic cloves
  • - lightly crushed
  • - and left unpeeled
  • 1 tb Whole black peppercorns
  • Salt to taste


RINSE THE FISH BONES well under cold running water. Place the bones in a
large stockpot, cover with water and bring the mixture to a simmer. Cook
for 10 minutes, skimming frequently. Add the rest of the ingredients and
simmer for 1 hour. Remove the fish bones and vegetables with a slotted
spoon. Strain the stock through a cheesecloth-lined strainer. Allow to cool
and skim the surface. Divide in small containers and freeze for future use.
Makes 4 Quarts

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