Basic Fish Stock

By Regina Schrambling

Updated June 25, 2024

Total Time
15 minutes
Cook Time
15 minutes
Rating
4(25)
Comments
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Featured in: FOOD; Beyond Expectations

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Ingredients

Yield:About 1½ quarts

  • 1 large onion, peeled

  • 1 large carrot, peeled

  • 1 stalk celery, including top

  • 3 pounds bones, including heads, from nonoily fish such as sole or flounder

  • 6 cups water

Ingredient Substitution Guide
Nutritional analysis per serving

2 milligrams cholesterol; 3 calories; 18 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chop the vegetables into quarter-inch cubes so they will infuse the maximum flavor to the broth. Place them in a stockpot that holds at least three quarts. Lay the fish bones on top. Pour the water over. Place over medium heat and bring very slowly to a boil, then immediately lower the heat. Simmer for 15 minutes.

  2. Step 2

    Remove the pot from the heat and let the stock cool completely before straining.

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4 out of 5
25 user ratings
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Comments

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Mike Wilson

Sweating the aromatics (onion, carrot, celery) provide a more robust basis, if you want that. Don't overlook the beauty that a leek or small fennel could bring to the party.

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