Fish stock

Fish stock

Yield: 8 cups
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

A great use for leftover fish bones.


  • leftover fish bones, gills removed
  • 2 tsp. oil
  • 1/2 medium onion
  • 1/2 medium carrot
  • 1 stalk celery
  • 1/2 cup dry white wine or champagne
  • 8 cups filtered water
  • 1 bay leaf
  • pepper, thyme, garlic pepper, to taste
  • 1/4 tsp. salt, to taste


  1. Dice the onion, carrot, and celery. Saute in oil until soft, ~5 minutes. Add seasonings, then stir for another minute.
  2. Add fish bones, wine, and bay leaves, and bring to a boil.
  3. Add water, and return to a simmer. Cover and simmer for 40 minutes. Remove from heat to cool for 10-15 minutes.
  4. Strain and salt to taste. Allow to cool, then store in the fridge.


Fish stock doesn't keep for long. Keep in the fridge for 2-3 days, then freeze for up to 2 months.

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