Fish Stock

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A basic fish stock made with fish bones and trimmings, parsley, lemon juice and white wine.

  • PrepN/A |
  • TotalN/A |
  • Serves4 cups


    • 4 pounds fresh fish bones, heads, trimmings of white fish such as halibut, whiting, flounder or fresh or cooked shellfish shells, shrimp heads, tails, etc.
    • 2 thinly sliced onions
    • 12 - 16 parsley stems (don't use the leaves as they will cloud the broth)
    • 2 teaspoons fresh lemon juice
    • 1/2 teaspoon salt
    • 2 cups dry white wine


Combine all ingredients in a 6 - 8 quart stock pot. Bring to a simmer, skim, then simmer uncovered for 30 minutes. Strain through a fine sieve, taste and adjust seasonings as needed.

Store refrigerated for up to 3 days or freeze for up to one month.

Additional Notes

Cold water to cover the ingredients
Recipes From - The Gourmet Food And Cooking Resource