Fish Stock

To make a good fish stock, you’ll need a friendly fishmonger. Turbot and sole bones produce the best stock, giving a good, full taste and clear jelly-like finish. The stock is good for poaching fish and for making fish soups and sauces. (For information on ready-made alternatives)


  • 1 large onion, sliced
  • 1 leek, sliced
  • 2 celery sticks, sliced
  • 50 g (2 oz) unsalted butter
  • A few fresh parsley stalks
  • 1 bay leaf
  • 6 black peppercorns
  • 900 g (2 lb) turbot or sole bones, washed
  • 300 ml (10 fl oz) dry white wine
  • 2.25 litres (4 pints) water


Sweat the sliced vegetables in the butter without colouring. Add the parsley stalks, bay leaf and peppercorns. Chop the fish bones, making sure there are no blood clots left on them. Add to the vegetables and continue to cook for a few minutes. Add the wine and boil to reduce until almost dry. Add the water and bring to the simmer. Allow to simmer for 20 minutes, then drain through a sieve. The stock is now ready to use, or to store for a few days in the fridge.