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

Calories

142

kcal / serving

200 kcal total

Carbs

7.1g

per serving

10 g total

Fat

1.4g

per serving

2 g total

Protein

28g

per serving

40 g total

Cook Time

minutes

Serves

1.4

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

150

White Wine

Dry

1.75

litres

Water

Cold

NutsSeeds

sprig

Thyme

Part of bouquet garni

stalks

Parsley

Part of bouquet garni

whole

Peppercorn

Crushed

to taste

Salt

Seafood

900

Fish

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

Vegetables

whole

Onion

Finely diced

whole

Shallot

Finely diced

whole

Carrot

Peeled and finely sliced

stick

Celery

Finely sliced

sprig

Fennel

Part of bouquet garni

Method

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.