Fish Stock

Preparation info

  • Makes about

    1.2 litres

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

Good Soup Book

Good Soup Book

By Lindsey Bareham

Published 1997

  • About

Most of the goodness and flavour in fish stock comes from the bones and trimmings of fish. Fish-heads are particularly good. All whitefish and most crustaceans make satisfactory fish stocks, but avoid oily fish, such as mackerel, herring, sprat and sardine.

Different combinations of fish and shellfish can give marked differences in flavour, but the best combination is sole, turbot, cod or halibut bones, heads and tails, with any trimmings of flesh. Shrimp and prawn heads and tails g