Homemade Fish Stock

Name: Homemade Fish Stock
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Basics
Ingredients: 2 pounds fish bones and heads (from lean, white-fleshed fish); 2 tablespoons kosher salt; 2 tablespoons vegetable oil; 1 cup diced yellow onion; 1 cup diced fennel bulb; 1 medium leek, minced; 2/3 cup diced celery; 2 garlic cloves, crushed; 1 cup dry white wine; 4 cups water; 2 sprigs parsley; 2 sprigs tarragon; 1 bay leaf; 5 black peppercorns

Rated 5.0 stars by 1 users

Cuisine

Basics

Servings

4 Cups

Prep Time

15 minutes

Cook Time

40 minutes

Creating a flavorful fish stock is essential for dishes like Grandma's Noodles. Follow this step-by-step guide to make a delicate and aromatic base that will elevate your cooking. Fish stock is the heart of Grandma’s Noodles and other classic seafood dishes. By carefully preparing your ingredients and maintaining a gentle simmer, you’ll achieve a clean and flavorful broth every time.

Ingredients

2 pounds fish bones and heads (from lean, white-fleshed fish)
2 tablespoons kosher salt
2 tablespoons vegetable oil
1 cup diced yellow onion
1 cup diced fennel bulb
1 medium leek, minced
2/3 cup diced celery
2 garlic cloves, crushed
1 cup dry white wine
4 cups water
2 sprigs parsley
2 sprigs tarragon
1 bay leaf
5 black peppercorns

Directions

Prepare Fish Bones

Soak fish bones in cold water with kosher salt for 1 hour, then rinse.

Sauté Vegetables

Heat oil in a saucepan and sauté onion, fennel, leek, celery, and garlic until softened (3 minutes).

Combine Ingredients

Add fish bones, white wine, water, parsley, tarragon, bay leaf, and peppercorns.
Simmer gently for 20 minutes, skimming foam.

Strain and Store

Strain stock into a clean container. Refrigerate or freeze for later use.

Recipe Note

Grandma’s Notes

Delicate Flavor: Rinse fish bones well to prevent strong odors.

Equipment: Use a fine-mesh strainer for clear stock.

More Recipes from Grandma's Kitchen