Name: Homemade Fish Stock Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 1 Tbsp. unsalted butter, room temperature; 1 small onion, thinly sliced; 12 parsley stems, leaves removed and reserved for another use; 1 lb. mixed bones and heads of white fish (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), gills removed, bones and heads rinsed well; 2 Tbsp. fresh lemon juice; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; ½ cup dry white wine; 3½ cups cold water

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Introduction

Homemade fish stock is a flavorful foundation for soups, sauces, and seafood dishes. Made from white fish bones and heads, this light and aromatic stock adds depth without overpowering the final dish. It’s easy to prepare and elevates your cooking with fresh, natural flavors.

The image shows a black pot with a white inside, filled with a clear broth. Inside the broth are two dark fish heads, a white fish skeleton, and some long green herbs. There are also thick white onion slices floating in the soup. The pot sits on a white marbled surface with a brown peeled onion and a lemon half on a white chopping board at the side. The scene looks clean and simple with natural colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tbsp. unsalted butter, room temperature
1 small onion, thinly sliced
12 parsley stems, leaves removed and reserved for another use
1 lb. mixed bones and heads of white fish (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), gills removed, bones and heads rinsed well
2 Tbsp. fresh lemon juice
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
½ cup dry white wine
3½ cups cold water

Instructions

Step 1: Spread the unsalted butter over the bottom of a 2–3 quart heavy saucepan. Add the thinly sliced onion, parsley stems (without leaves), rinsed fish bones and heads, fresh lemon juice, and kosher salt. Cover and cook over medium-high heat for 5 minutes.
Step 2: Add the dry white wine and cold water. Bring the mixture to a boil, then skim any froth from the surface. Reduce the heat to medium and simmer uncovered for 25 minutes.
Step 3: Pour the stock through a large fine-mesh sieve into a bowl. Press firmly on the solids to extract as much liquid as possible. Discard the solids.

Tips & Variations

Use fresh, high-quality fish bones and heads to ensure a clean, bright stock flavor.
Reserve the parsley leaves for garnish or to add fresh flavor to the final dish.
For a richer stock, gently sweat the onion and parsley stems in butter before adding fish instead of cooking all together at once.
If you don’t have white wine, substitute with dry vermouth or additional water with a splash of white wine vinegar.

Storage

Cool the fish stock quickly after cooking, then cover and refrigerate for up to 2 days. For longer storage, freeze the stock in airtight containers for up to 1 month. When reheating, warm gently over low heat to preserve the delicate flavors without boiling.

How to Serve

A white pot with black handles holds a clear light brown broth with visible fish parts: two whole fish heads with clear eyes floating near the surface and a white fish skeleton positioned diagonally inside the pot. Thin white slices, likely onion, are scattered inside along with green sprigs of herbs. The pot rests on a white marbled surface, with a wooden board on the right holding a halved lemon and a brown onion with papery skin. There are small green leaves near the cutting board. The overall scene is bright with natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fish fillets instead of bones and heads?

Fillets are not ideal for stock as they contain less collagen and can make the stock cloudy or overly fishy. Use bones and heads for a clear and flavorful broth.

Do I need to remove the gills from the fish heads?

Yes, removing the gills is important because they can impart a bitter or muddy taste to the stock. Rinse the bones and heads well after removing the gills for the best flavor.