Fish stock

Fish stock

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(2 ratings)

Prep: 5 mins Cook: 30 mins


1 litre

A fantastic stock to add depth of flavour to your favourite fish dishes. This basic recipe takes just half an hour to make and only a handful of ingredients

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per 100ml

  • kcal28
  • fat0.5g
  • saturates0.3g
  • carbs0.9g
  • sugars0.8g
  • fibre0.1g
  • protein1g
  • salt0.08g
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  • small knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1kg white fish heads and bones
  • 250ml white wine
  • bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf tied with string


  1. Melt the butter in a large saucepan, add the onion and cook for 3 mins. Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins. Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.

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Comments, questions and tips

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10th Jun, 2017
I'm sure this is really simple but to me, as I hadn't made fish stock before, it was very useful in getting the proportions and time right. I used the head and bones of 1 x big salmon (and didn't weigh them but used the same amount of wine, water and herbs).
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