Fish Stock

Preparation info

  • Makes about

    2 litres

    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

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


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