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Tell-a-FriendFish Stock

Posted in Soup and Stock Recipes  
Fish Stock 

Fish stock comes in handy for many recipes. You can use any fish scraps, bones and trimmings. You can also use crab, prawn, shrimp, crayfish and lobster shells for adding flavour to seafood stocks.

Prep Time:
Cook Time:
Total Time:
Makes: ± 4 litres
  • 2,5 kg mild white fish, bones and trimmings, and/or shellfish shells

  • 30 ml butter

  • 2 large onions chopped

  • 4 or 5 chopped garlic cloves

  • 1 stalk celery

  • 15 ml lemon juice

  • 125 ml chopped parsley

  • 5 ml whole black peppercorns

  • ± 4,5 litres water

  1. Melt butter in bottom of stock pot and sauté onion, garlic and celery for about 5 minutes or until soft

  2. Add remaining ingredients and simmer for about an hour

  3. Periodically skim off foam that will appear at the top of pot

  4. Cool and strain out solid ingredients

  5. Your stock is now ready for use or for the freezer.


If you freeze the stock in ice cube trays, you can pop them into plastic bags and use as much or as little as you want at any time.

Category: Stock

Cuisine: Global

Total Views: 1316

Word Count: 391

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