Fish Stock

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • approx. kg (3 lb) fish bones
  • 2 onions, with peel, halved
  • ½ stalk blanched celery, cut into three sections
  • 1 bulb fennel, quartered
  • 1 leek, roughly cut and washed
  • 1 carrot, scraped and roughly sliced
  • 3 garlic cloves, unpeeled
  • 1 bay leaf
  • 1 small bunch of parsley, dill and thyme
  • 1 tbsp black peppercorns
  • 2 tbsp coriander seeds
  • 3–4 blades mace
  • ½ bottle white wine if desired, a dash of Pernod


Combine ingredients in the largest pan you can find. Add at least 5–6 litres (20–24 cups) cold water and bring the liquid to a boil. Then lower the heat and allow the stock to simmer. During this time, carefully skim the foam from the surface. If you don’t do this, the stock will become cloudy.

Reduce by half on very low heat for approx. 3 hours. Strain the stock or pour through a colander in which you have placed a clean(!) dish towel. Season the stock with salt and pepper. I personally like to add a dash of Pernod.