Fish Stock

Preparation info

  • Makes

    2 litres

    • Difficulty


Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

Bones from white fish like sole or turbot are best here – avoid oily fish like salmon or mackerel. Be careful not to over-boil or overcook the stock as it will ruin the flavour.


  • 25 g butter
  • 2 medium white onions, roughly chopped
  • 1 medium leek, roughly chopped


Melt the butter in a thick-bottomed soup pan over a medium heat. Add the white onions, leek, fennel and celery and lightly sweat for five to ten minutes. Don’t let the vegetables take on any colour – if they do, turn the temperature down. Add the fish bones and sweat for a further five minutes, then add the parsley stalks, bay leaves, peppercorns and water. Bring to the boil and then turn down