Basic Fish Stock

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 pounds white fish or 2 pounds fish heads and bones
  • 2 quarts


Make sure that fish or trimmings are fresh and free from odour. Wash them thoroughly in cold water; cut them in pieces and put them in a saucepan with water and salt; bring slowly to a boil. Add more salt, and skim well. Then add diced vegetables, parsley stalks, bay leaf, peppercorns and thinly peeled lemon rind. Do not use too many vegetables as they will not only darken the stock, but also o