Homemade Fish Stock | 12 Tomatoes
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Homemade Fish Stock

Elevate your chowders with homemade fish stock!

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Photo via iStock.

You might be more familiar with chicken or vegetable stock, but you can make your own fish stock too! And it goes a long way towards elevating things like fish chowder or Cioppino. Anytime you have fish scraps on hand, making this stock is a must! Learn how to do it below.

Photo via iStock.

This recipe is featured in our online cooking class, Deboning a Fish.

Click the link above to watch the step-by-step video of how to make this recipe!

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Yield(s): Makes 1-2 quarts

5m prep time

1h cook time

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you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
Ingredients
  • 1 lb. Fish bones (head, spine, tail, and scaps)
  • 1 yellow onion, skin peeled
  • 2 whole garlic cloves
  • 1 carrot
  • 1 celery stalk
  • 3 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 1 bay leaf
  • 1/2 cup white wine
  • 6 cups cold water
Preparation
  1. If you have time, roast the bones, onions, garlic, celery, and carrots in an oven at 400° F after drizzling with oil.
  2. For the quick version, add all ingredients to a pot and cover with water.
  3. Bring water to a boil and reduce heat to a low simmer. Skim the foamy impurities from the top with a spoon.
  4. Simmer for 1 hour up to 8 hours for maximum flavor. (Skim as you go)
  5. Strain and freeze, and enjoy!