Basic Fish Stock
Updated June 26, 2024
- Total Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
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Ingredients
- 1large onion, peeled
- 1large carrot, peeled
- 1stalk celery, including top
- 3pounds bones, including heads, from nonoily fish such as sole or flounder
- 6cups water
Nutritional analysis per serving (12 servings)
3 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 18 milligrams sodium
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
- 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.
- Step 2
Remove the pot from the heat and let the stock cool completely before straining.
Private Notes
Comments
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.