Basic Fish Stock

Крепкий бульон из рыбы

Preparation info

  • 1 Quart

    • Difficulty


Appears in

A Taste of Russia

A Taste of Russia

By Darra Goldstein

Published 1983

  • About

This fish stock is sometimes served with tiny pies as the soup course, but more often than not it forms the base for Russia’s famous fish soups. It’s a good idea always to keep some on hand in the freezer.


  • 1 tablespoon butter
  • 1 small onion, coarsely chopped
  • 1 carrot, scraped and coarsely


Sauté the onion, carrot and mushroom trimmings in the butter.

In a large stockpot place the remaining ingredients; add the sautéed vegetables. Bring to a boil, skimming off any foam that rises to the surface.

Cook partially covered over medium heat for 30 to 40 minutes. Strain through muslin.