Fish Stock Recipe — from scratch

Don't be shellfish . . .Share on FacebookShare on LinkedInShare on Google+Tweet about this on TwitterShare on RedditShare on StumbleUponDigg thisShare on TumblrPin on PinterestEmail this to someonePrint this page

fish stock

A recipe fundamental, you can’t consider yourself a kitchen guru until you have mastered a basic fish stock recipe from scratch.

This fish stock recipe is the real deal. Try it, you’ll see.


1 bay leaf

2 whole cloves

6 whole peppercorns

4 parsley stems (no leaves please)

1 small yellow onion, chopped (see how to chop an onion)

1 whole carrot, chopped

2 ribs celery, chopped

1 clove garlic, pressed

1 lb fish heads a/o fish bones, rough cut

8 cups cold water


Rinse fish parts in a bowl with cool water for about 5 minutes.

Place into a stock pot or heavy dutch oven, and add the cold water. Bring to a boil over high heat, then add remaining ingredients. DO NOT ADD SALT

Reduce the heat to maintain a very gentle simmer. (You should see slight movement but if you see big, breaking bubbles, reduce heat.)

Simmer uncovered 1 hour, making sure to come back every 15 minutes or so to skim off the icky foam on  top.

Remove from heat and strain through a metal strainer or colander lined with several heavy paper towels into a large measuring cup.

To store, transfer to a mason jar  and cool to room temperature, it will keep up about 3 days in the refrigerator. Or place in heavy freezer storage bags in 1 – 2 – 3 or even 4 cup sizes, where it will last at least 6 months.

(makes about 6 cups)

This fish stock recipe may seem like a lot of work. But once you get used to having fish stock from scratch in your freezer, you will wonder how you ever did without it.


This recipe’s skill level is +1 or +2, depending on your ability to chop vegetables, and follow basic cooking instruction.


Food is one of my passions, one I’ve been exploring for over 50 years. I love cooking healthy, delicious food for my friends and family and am constantly in search for new (or updated) recipes. I grew up in a family that cooks, so a huge portion of my cooking knowledge came to me through osmosis. Hang around in the kitchen long enough, you pick up some things. But, what if you’ve never cooked before? Where do you start? It’s hard to know where to begin, especially when common wisdom is that cooking is easy. Cooking is easy, if you have the right kitchen equipment, years of experience, and an abundance of knowledge AND recipes stored away in your brain. If you DON’T have those things, even the most basic of food preparation can be wrought with difficulty, not to mention very time consuming. My main goal in creating this site is to give both novice and practiced cooks the confidence they need to be their very own cooking guru! I hope you enjoy my site; please feel free to respond to it’s content.

%d bloggers like this: