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Fish Stock

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup


  • 4 pounds head and bones of a (2-kg) white fleshed fish
  • 4 L cold water
  • 2 large carrots, peeled
  • 2 stalks celery
  • 1 onion quartered
  • 1 tomato


  • Place the fish head and bones in a large stockpot. Add the cold water, bring to a simmer, and cook for 5 minutes, skimming any foam from the surface.
  • Add the carrots, celery, onion, and tomato.
  • Continue to simmer for 20 minutes.
  • Strain the stock, season lightly with salt, and allow to cool to room temperature.
  • Refrigerate or freeze until ready to use.