Fish Stock Recipe

Fumme De Poisson

This fish stock recipe will make about two litres (3 ½ pints, or 8 cups )of good stock which can be used immediately or frozen until needed. It will form the basis of a good fish dish and give you such excellent flavour.


• lb (900gm, 8 cups ) fresh fish: this can be fish heads, fish bones, fresh or cooked shellfish leftovers, any fish trimmings.

• 1 onion thinly sliced

• 6 parsley stems – not the leaves as they will darken the stock.

• 1 carrot thinly sliced

• 1 cup dry white wine

• 1 teaspoon lemon juice

• Pinch of salt


• Place all the ingredients into a large heavy bottomed pan or, if you have, a fish kettle.

• Bring to the boil and skim any foam which may have formed on top.

• Reduce heat and simmer slowly, uncovered, for about half an hour.

• Pass the contents through a fine sieve – a muslin lined one is best if you have one.

• Cool the stock and when cold, you can place in your refrigerator or freezer.

So easy and yet it will give you such a divine flavour!

Return from Fish Stock Recipe to Stock Recipes

Return to Home Page