Basic Fish Stock

Preparation info
  • Makes

    2 quarts

    • Difficulty


    • Ready in

      55 min

Appears in
Everyday Thai Cooking: Quick and Easy Family Style Recipes

By Katie Chin

Published 2013

  • About

Fish stock requires a lot less time to simmer than chicken stock. Stir-frying the bones briefly eliminates the fishy smell and flavor from this stock which is key to creating clean and bright tasting seafood soups and sauces.


  • 1 tablespoon oil
  • 1 lb (500 g) fish bones with heads (gills removed


Heat the oil in a stock pot over moderately high-heat. Add the fish bones and stir-fry for about 3 minutes, or until pink. Add the galangal, garlic, lemongrass, and 2 quarts (1.75 liters) water. Cover and