Fish Stock

Fish Stock

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A fish stock recipe that is simple, delicious, and easy to make.
Calories: 357


  • 1 1/2 lb bones and trimmings from white fish
  • 32 floz water
  • 1 onion sliced
  • 1 carrot chopped
  • 1 leek chopped
  • 1/2 pint white wine or cider
  • 6 peppercorns bruised
  • 1 bouquet garni optional


  • Ask your fishmonger for bones from fish like turbot or Dover sole, if possible, to use in a stock; or use a whole cheap fish like whiting for a really good stock. Do not use oily fish for stock.
  • PUT everything except the peppercorns Into a large saucepan, bring to the boil, and simmer for 30 minutes, skimming off the scum from time to time.
  • Add the peppercorns for the last 10 minutes of cooking time.
Calories: 357 kcal
Carbohydrates: 44 g
Protein: 5 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 134 mg
Potassium: 905 mg
Fiber: 11 g
Sugar: 14 g
Vitamin A: 12809 IU
Vitamin C: 30 mg
Calcium: 429 mg
Iron: 15 mg
Ingredients Fish & Seafood
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