Fish Stock

Preparation info
  • Makes about

    6 cups

    • Difficulty


Appears in
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By Williams Sonoma

Published 2023

  • About


  • ¼ cup (2 fl oz/60 ml) extra-virgin olive oil
  • 1


In an 8-qt (7.6-l) stockpot over medium-high heat, warm the oil. Add the onion, carrot, fennel, and celery and cook, stirring occasionally, until softened and starting to brown, about 10 minutes. Season with a big pinch of salt.

Reduce the heat to medium-low and add the wine, stirring to scrape up the browned bits. Add the chicken stock; fish bones, heads, and bodies; star anise pods; b