recipes, cook, stocks, broths & pastes, meatless, dairyless, kosher, fish and seafood, how to
Leave a comment

How To Make Fish Stock


Cuisine: French

French cooking uses stocks as a base for soups and sauces. This is a generic fish stock (fumet) recipe used in French cooking.

Yield: 1 + 3/4 cups
Cooking time: 30min
You need: a large sauce pan and a sieve


  • 1 Kg (2 Lbs) fish trimmings (fish heads, bones, or (fresh or cooked) shellfish leftovers
  • 1 onion, diced or thinly sliced
  • 6-8 parsley stems (not the leaves)
  • 1 Tsp lemon juice
  • 1/4 Tsp salt
  • 1 glass (cup) dry white wine
  • Cold water to cover


  1. Put all the ingredients in a large, heavy saucepan.
  2. Bring to a boil and skim.
  3. Simmer gently for 30 minutes.
  4. Strain the stock through a fine sieve.
  5. Correct the seasoning.

Notes on How To Make Fish Stock

  • Fish stock can be refrigerated or put in the deep-freeze.

Leave a Comment