Fish Stock

Preparation time: 15 minutes
Cooking time: 1 hour 


  • Olive oil – three tbsp 
  • Onion – one, chopped
  • Carrot – one, chopped 
  • Fennel bulb – one, chopped 
  • Celery – three stalks, chopped 
  • Salt – to taste 
  • White wine or vermouth – two cups 
  • Fish bones and heads – 2-5lb 
  • Dried mushrooms – A handful 
  • Bay leaves – two to four 
  • Star anise pod – one, optional 
  • Dried or fresh thyme – one to two tsp 
  • Dried kombu kelp – three pieces, optional 
  • Chopped fronds – from the fennel bulb

  1.  Add olive oil into the stockpot and cook over medium-high flame.
  2. Add chopped vegetables and cook until soft. It will take ten minutes.
  3. Add remaining all ingredients and water to the pot. Let simmer for forty-five minutes to one hour.
  4. Reduce the flame to low. When done, remove from the flame.
  5. Pass the stock through a strainer and place it into the bowls.
  6. Serve and enjoy! 

Calories: 29 kcal

Carbohydrates: 2g

Protein: 1g,


Fish Stock Fish Stock Reviewed by gf-recipes on January 29, 2022 Rating: 5


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