Basic Fish Stock

Preparation info
  • Makes

    2 quarts

    • Difficulty


    • Ready in

      55 min

Appears in
Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen

By Katie Chin

Published 2016

  • About

Fish stock, used for seafood soups and sauces, requires a lot less time to simmer than chicken stock. Stir-frying the bones briefly eliminates the fish smell and flavor from this stock. The result is soups and sauces that taste clean and bright.


  • 2 tablespoons oil
  • 2 lbs (1 kg) fish bones and


  1. Heat the oil in a stockpot over medium-high heat. Add the fish bones and stir-fry for about 3 minutes, or until pink. Add the leek, shallots, ginger, garlic, and water. Cover and bring to a boil.
  2. Reduce the heat to medium-low and simmer uncovered for 15 minutes. Skim the fat and foam off the top. Simmer uncovered for 20 minutes more, continuing to skim the foam