Mediterranean Fish Stock

Save to My Recipes

Whitefish or lighter fish bones and heads are ideal for making a fish stock. Do not use salmon, because it is an oily fish. You can also put in lobster, crab, and shrimp shells to give the stock an additional depth of flavor.

Difficulty: Easy

Hands-on: 10 minutesTotal: 1 hour 40 minutes

Serves: 16

Ingredients

  • 4 lbs. fish bones and heads, rinsed in cold water
  • 2 large onions, peeled and roughly chopped
  • 2 white leeks, thoroughly cleaned and roughly chopped
  • ½ lb. parsnips, peeled and roughly chopped
  • 2 celery stalks, ends trimmed and roughly chopped
  • 1 cup dry white wine
  • 24 cups water
  • ½ cup chopped fresh parsley stems
  • 1 tsp. fresh thyme leaves
  • 2 dried bay leaves
  • 10–20 peppercorns
  • 1 Tbsp. salt

Directions

  • Bring the fish bones and heads, vegetables, wine, and water to a boil in a large pot over medium-high heat. Reduce the heat to medium-low, and cook the stock, uncovered, for 1 hour.
  • Add the parsley, thyme, bay leaves, and peppercorns. Cook for 30 minutes. Season the stock with salt.
  • Remove the stock from the heat and allow it to cool. Strain and reserve the liquid stock.
  • Freeze the stock in freezer-safe containers until you are ready to use it.

Recipe Information

Serves: 16

Ingredients

  • 4 lbs. fish bones and heads, rinsed in cold water
  • 2 large onions, peeled and roughly chopped
  • 2 white leeks, thoroughly cleaned and roughly chopped
  • ½ lb. parsnips, peeled and roughly chopped
  • 2 celery stalks, ends trimmed and roughly chopped
  • 1 cup dry white wine
  • 24 cups water
  • ½ cup chopped fresh parsley stems
  • 1 tsp. fresh thyme leaves
  • 2 dried bay leaves
  • 10–20 peppercorns
  • 1 Tbsp. salt

Directions

  • Bring the fish bones and heads, vegetables, wine, and water to a boil in a large pot over medium-high heat. Reduce the heat to medium-low, and cook the stock, uncovered, for 1 hour.
  • Add the parsley, thyme, bay leaves, and peppercorns. Cook for 30 minutes. Season the stock with salt.
  • Remove the stock from the heat and allow it to cool. Strain and reserve the liquid stock.
  • Freeze the stock in freezer-safe containers until you are ready to use it.

Nutrition Information

Nutrition Information
Amount per serving
Calories17
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium450mg
Total Carbohydrate1g
Dietary Fiber0g
Sugars0g
Protein2g