Fish stock

From Cookipedia

As always, stocks are a bit of a fiddle and rather long-winded for the home cook. However, if you're bored on Sunday afternoon, make a batch and freeze it in plastic coffee cups - then you can make a really good lobster thermidor!

Fish stock
Frozen fish stock
Calories per serving:713
Ready in:45 minutes + cooling time
Prep. time:15 minutes
Cook time:30 minutes
Recipe author:JuliaBalbilla
First published:20th January 2013

Best recipe review

Worth making


This is easy to make, and difficult to buy - no-brainer!



Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe


  1. Rinse the fish pieces under cold running water and drain
  2. Add all of the ingredients to your largest pan, cover with the water, cover and bring to the boil
  3. Reduce the heat and simmer for 30 minutes with the lid slightly ajar, skimming off any scum that forms
  4. Remove from the heat and allow to cool slightly
  5. Strain well, not disturbing the ingredients or you will have a cloudy stock
  6. Allow to cool then refrigerate or freeze

Chef's notes

Don't cook for much more than 30 minutes you will have a nasty tasting fish-bone stew.

This recipe makes 2 litres of good fish stock

See also

The trick to making crystal-clear stock: Ice filtered consommΓ©

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