Beautiful blonde woman relaxing with a can of coke on a tree stump by the beach

Basic Fish Stock

Wash fish carcasses and heads, pack ingredients in a pot, cover with water, simmer 30 minutes, strain, and season with salt.

Soup Base Stock Savory Fish

Estimated Nutrition

	Per Serving	Total
Calories	142 kcals	200 kcals
Carbohydrates	7.1 grams	10 grams
Fat	1.4 grams	2 grams
Protein	28 grams	40 grams

Cook Time

90 mins

Produces

1.4 litres

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Liquids

150
ml

White Wine

Dry

1.75
litres

Water

Cold

NutsSeeds

1
sprig

Thyme

Part of bouquet garni

6
stalks

Parsley

Part of bouquet garni

4
whole

Peppercorn

Crushed

0
to taste

Salt

Seafood

900
g

Fish

Carcasses, heads, tails and trimmings of non-oily fish

Vegetables

1
whole

Onion

Finely diced

2
whole

Shallot

Finely diced

1
whole

Carrot

Peeled and finely sliced

1
stick

Celery

Finely sliced

1
sprig

Fennel

Part of bouquet garni

Steps

Wash fish carcasses and heads under running cold water for 1 hour.
Remove the gills and viscera.
Pack all the ingredients, except the salt, into a stock-pot.
Cover with 1.75 litres of cold water.
Bring to the boil, then simmer for 30 minutes.
Strain and season with salt.