Fish Stock

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Preparation info

  • Yield: About

    7 Cups

    • Difficulty


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 pounds bones from a white-fleshed, nonoily fish, including heads, if possible, but with gills removed
  • 6 cups water
  • 1 cup dry white wine
  • 1 cup coarsely chopped celery
  • 1 cup coarsely chopped onion
  • 3 sprigs fresh thyme, or 1 teaspoon dried
  • 1 bay leaf
  • 10 peppercorns
  • Salt to taste, if desired


Run the bones under cold running water. Place the bones in a kettle or deep saucepan and add all the remaining ingredients. Bring to the boil and simmer for 20 minutes. Strain. Discard solids.