Caldo de Pescado

Fish Stock

Preparation info

  • Difficulty


  • Makes About

    2.5 litres

Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

This fish stock is a rich, flavoursome liquid that forms the foundation of many dishes in this book and is a delicious dish in its own right. The idea of a fish stock is to cook it long enough to extract the goodness out of the fish without breaking down the delicate bones. We use snapper or red emperor but never oily fish such as mackerel or tuna. The tomato adds balance and depth of flavour while imbuing a pleasant pink tinge.


  • 1 kg (2 lb 4 oz) white fish bones and heads
  • 500 g (1 lb 2 oz) salt cod wings and bones, desalinated
  • 2 brown onions, quartered
  • 5 bay leaves
  • 6 tomatoes
  • 1 garlic bulb, halved
  • 1 handful flat-leaf (Italian) parsley, leaves and stalks
  • 2 tablespoons black peppercorns


Wash the fish bones under cold running water to remove any blood or impurities. Put all the ingredients in a large stockpot or very large saucepan and add 4 litres (140 fl oz/16 cups) cold water. Bring to the boil then reduce the heat and gently simmer, uncovered, for 1 hour, skimming away any foam that forms. Strain the stock, discarding the solids. Use immediately, or allow to cool slightly, then freeze in 1 litre (35 fl oz/4 cup) containers for up to 2 months. Note that the potency/flavour will diminish the longer it is stored.