Fish Stock

There’s nothing more satisfying than making something that could be bought in a store in your own kitchen. Use either fresh or frozenĀ fishheads or tails flavored with carrots, celery, onions, and herbs to create a tasty broth that’s perfect for homemadesoups and stews. UnusedĀ stock can be refrigerated for three days or frozen for up to six months.


  • 1-1/2 to 2 pounds fresh or frozen fish heads and tails
  • 1 medium carrot, chopped (1/2 cup)
  • 1 stalk celery with leaves, chopped
  • 1 small onion, chopped (1/3 cup)
  • 3 sprigs parsley
  • 1 bay leaf
  • 3 whole black peppers
  • 6-1/2 cups cold water
  • 1/2 cup dry white wine or water
  • 1 tablespoon lemon juice


  1. Thaw fish heads and tails, if frozen; rinse. Place in a 4-quart Dutch oven with vegetables, parsley, bay leaf, peppers, and 3/4 teaspoon salt. Add water, wine, and lemon juice.
  2. Bring to boiling. Reduce heat’ simmer, covered for 45 minutes. Strain through cheesecloth. Use as directed in recipe. Store unused stock in the refrigerator for three days or in the freezer for up to 6 months. Makes 7 cups.
  3. Nutriton facts are provided per cup of fish stock.
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Posted by on Aug 20 2017 Filed under Non Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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