Fish Stock

A clear, flavorful stock made by simmering fish trimmings with aromatic vegetables, herbs, and dry white wine.

Gluten-Free Dairy-Free Healthy Stock Fish Seafood Base

Estimated Nutrition

Calories

485.5

kcal / serving

485.5 kcal total

Carbs

44.2g

per serving

44.2 g total

Fat

3.8g

per serving

3.8 g total

Protein

52.8g

per serving

52.8 g total

Cook Time

minutes

Serves

litre

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

175

Dry White Wine

Water

Cold; enough to cover ingredients

NutsSeeds

handful

Parsley

Fresh; including stems; roughly chopped

Seafood

250

Fish Trimmings

Heads, bones, and skin; avoid salmon, red mullet, and oily fish

Vegetables

piece

Leek

Roughly chopped

bulb

Fennel

Roughly chopped

piece

Carrot

Roughly chopped

Method

Rinse fish bones and trimmings thoroughly in cold water to remove blood.

Roughly chop the leeks, fennel, and carrots and place them into a large stockpot.

Chop the parsley and stems roughly and add them to the pot.

Place the cleaned fish trimmings into the stockpot with the vegetables.

Add the wine and approximately 1 liter of cold water to cover the ingredients.

Bring to a simmer over high heat and skim off any surface scum after five minutes.

Reduce heat and simmer covered for 25 minutes, skimming as needed.

Remove from heat and strain the liquid, discarding all solids.

Cool the stock and store in the fridge or freeze for later use.