Fish
Fish Stock
Fish stock is a flavorful broth made by simmering fish bones, heads, and trimmings with vegetables, herbs, and spices. It serves as a base for soups, sauces, and seafood dishes, adding depth and umami to the final dish.
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
Heat oil in a stock pot, sweat onions and leek
Add cold water then fish bones and bring to simmering level
Turn down heat and continue to simmer
Skim scum and oil and add the remaining ingredients
Simmer for 45 minutes
Strain gently, reboil once and allow to cool down
When the stock is at room temperature store in the Fridge.
Ingredients
10 ml Oil
500 grams Fish bones and trimmings, chopped small
(without gills, scales, skin), well washed
15 grams Onions, sliced
15 grams Leek, white, sliced
A little Salt
⅕ Bay leaf
A few drops Lemon juice
2 Peppercorns, white or black
1.2 liters Cold water