Fish Stock

Fish Stock, Step by Step

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1. Rinse the bones under cold water.

   Mark done

2. Melt the butter and soften the onion and fennel for 5 minutes. Add the bones, water, wine, lemon, parsley and peppercorns.

   Mark done Start 5 min timer

3. Bring to a gentle simmer, skim and cook for 30 minutes. Strain through a fine sieve.

   Mark done Start 30 min timer

Small Things That Help

• Use white fish only.
• Rinse the bones first.
• If your hob runs hot, check at 20 minutes.
• Do not cook longer than 30 minutes.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve with Fish Stock

• Fish chowder
• Seafood risotto
• Fish pie sauce
• Bouillabaisse

Keeping and Reheating

Keeps in the fridge for 1 day, or freeze it in tubs for up to 2 months.

Questions About Fish Stock

Fish Stock Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.