Fish stock

Fish stock

(2) Rate it

  • 0:05 Prep
  • 0:30 Cook
  • Makes 2L
  • Capable cooks

If buying whole fish for filleting, ask your fishmonger to reserve and cut bones into smaller pieces. You can include fish heads, but not the gills, as they give the stock a bitter flavour.

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French recipes, Soup recipes


  • 1kg fish bones (white-fleshed and prawn shells)
  • 30g butter
  • 1 large onion, finely chopped
  • Fennel trimmings (optional)
  • 250ml (1 cup) dry white wine
  • 1 bay leaf
  • 6 stalks flat-leaf parsley
  • 10 black peppercorns


  • Step 1
    Rinse fish bones and prawn shells.
  • Step 2
    Heat butter in a large saucepan over medium heat. Add onion and fennel, if using, and cook, stirring occasionally, for 8 minutes or until soft. Add fish bones and prawn shells, and stir until bones whiten. Add wine and 2L (8 cups) water to the pan and bring to a simmer.
  • Step 3
    Reduce heat to low–medium and simmer gently for 20 minutes (don’t boil or your stock will be cloudy). Strain through a fine sieve. Refrigerate for up to 1 day or freeze for up to 1 month.

  • Author: Sophia Young
  • Image credit: Brett Stevens
  • Publication: MasterChef



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