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Homemade Fish Stock Recipe

Published and updated on 24 Comments

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fish bone, fish heads in a pot for fish stock
Fish stock doesn’t need many ingredients

A quick and easy multi purpose fish stock, this is better than anything you can buy at the shops. Homemade fish stock, like most other types of stock, is so easy to do. You only need a few ingredients, and in the case of fish stock, only 25 minutes of simmering time.

Why make your own Fish Stock?

Why make anything at home? Because you control what goes in it! If you’ve even just once looked at the ingredients on the back of your favourite biscuits or drink, you’ll be appalled! Seriously.

It really is the reason I make so many things at home from scratch, so not only can I make it to my own taste, but I am also not putting any nasties in there!

Fish Stock Recipe

Everyone has his or her own preferences in what goes into the stock besides the fish. I like fish and seafood stock to be light and subtle, with promises of the sea, with just a hint of aroma. To that end, we only go for lighter aromatics, no garlic and onion here.

All you need to make fish stock:

  • fish bones, heads and skin
  • some aromatics (we’re using carrots, celery and leeks)
  • a herb or two (I’m only using parsley)
  • black peppercorns
  • water

To the above, I also add some dry white wine, a tomato and some salt.

water being poured on fish bones and vegetables for fish stock
Top with enough water to cover the ingredients

Where to get Fish Bones for Fish Stock?

This is a question I get asked a lot. Just find a friendly neighbourhood fishmonger. In the old days, ( I sound like my father-in-law now), you used to be able to get it from the fishmongers at our supermarkets. Sadly, in this day of stricter hygiene laws, they don’t do that anymore.

If you can’t find a fishmonger for the bones, do it yourself. Boning a fish really is the easiest thing in the world, it doesn’t take more than 5 minutes per fish. Just do a search for a YouTube video, and you’re all set!

Just be sure to rinse whatever you use very well, getting rid of all blood and gunk.

How Store Fish Stock

After straining, cool to room temperature, then transfer it to a clean container. Store in the fridge and use within 3 days.

To Freeze Fish Stock

  1. After straining, boil the stock down to reduce by half, so you don’t have to freeze large amounts. This way, you will also have slightly concentrated frozen stock.
  2. Cool to room temperature, then freeze in large ice cube trays, the sort that will hold 100ml (2/5 cup), or in other freezer proof containers. Use within 2 months.

Let’s go see how to make fish stock at home!

Recipes using Fish Stock on LinsFood

  • paella
    Paella
  • Seafood Risotto
    Seafood Risotto
  • Smoked Fish Solyanka, Russian Smoked Fish Soup
    Smoked Fish Solyanka (Russian Fish Soup)
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fish bon, fish heads in a pot

Homemade Fish Stock Recipe

★★★★★

5 from 36 reviews
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Makes about 2 litres (8 cups) 1x
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Description

Homemade fish stock is so easy to do, and is so much better than anything shop bought. This is a quick and easy multi purpose fish stock.

Scale

Ingredients

  • about 1kg (2.2 lb) fish bones and skin
  • 1 large leek
  • 1 large carrot
  • 1 celery stalk
  • tomato
  • 1 tsp black peppercorns
  • 3 sprigs fresh parsley
  • 125ml (1/2 cup) dry white wine (optional)
  • generous pinch of salt
  • enough water to cover

Instructions

  1. Rinse the fish bones and skin and place in a stockpot or large heavy based saucepan.
  2. Chop the leeks, carrots and celery roughly and add to the stockpot
  3. Add everything else to the stockpot, then add enough cold water to cover the fish and vegetables (about 1.5 litre/6 cups).
  4. Place the stockpot onto a high heat and bring the liquid to a simmer.
  5. After five minutes, start to remove the scum that forms on the surface with a slotted spoon or skimmer and discard. Reduce the heat and simmer on low heat, covered, for 25 minutes.
  6. At the end of cooking time, strain the stock into a clean pot, discarding all the solid contents. Cool to room temperature, then store in the fridge for up to 3 days, or freeze.
  • Category: Basic Recipes
  • Cuisine: All cuisines

Comments

  3. Clarice Lao / Camping for Women says

    This looks good and really timely. My doctor advised me to lessen my red meat intake and have more fish and vegetables. I would love to try making this fish stock as I have never tried making this before (I am not really a fish person) Thank you for sharing the recipe and wish me luck.

    Reply

    • Azlin Bloor says

      Yes, you’ll need a total of only 2 hours. 1 hour to bring it to simmering point, then just another hour, no more. Just a quick note: this is fish stock to be used to make a fish or seafood based recipe, like the ones above. You can turn it into soup by adding vegetables, and more seafood AFTER cooking and straining.

      Reply

  15. Joan Campbell says

    This is great thank you. I have been wanting to make my own stock for so long, but didn’t realise how easy it is. have you got recipes for the meat ones too?

    Reply

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