Basic Fish Stock

Basic Fish Stock

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A simple fish stock which can be used for poaching. Make sure the fish trimmings are free of gills, which can bitter the taste somewhat.
Calories: 215


  • fish bones and trimmings
  • 1 tsp salt
  • 1 small onion sliced
  • 2 celery sticks sliced
  • 4 white peppercorns
  • 1 bouquet garni


  • Break up any bones and wash the fish trimmings, if used.
  • Put the bones, trimmings or heads in a saucepan and cover with 1 litre (1 3/4 pints) cold water. Add the salt.
  • Bring the liquid to the boil and add the vegetables, peppercorns and bouquet garni.
  • Lower the heat, cover and simmer gently for 30 - 40 minutes. Do not cook the stock for longer than 40 minutes or it may develop a bitter taste.
  • Strain the stock through a fine sieve into a clean saucepan or measuring jug and use as required.


makes 1 litre (1 3/4) pints
Calories: 215 kcal
Carbohydrates: 19 g
Protein: 30 g
Fat: 3g
Saturated Fat: 1 g
Cholesterol: 68 mg
Sodium: 2418 mg
Potassium: 806 mg
Fiber: 8 g
Sugar: 5 g
Vitamin A: 1168 IU
Vitamin C: 16 mg
Calcium: 323 mg
Iron: 13 mg
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