Fish Stock

Preparation info
  • Makes

    1 pint

    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Fish stock will become cloudy and bitter if boiled too long with the bones. To concentrate the flavour you should boil down the stock after it has been decanted from the bones. It freezes very well in ice-cube trays.


  • 2 lb (900 g) white fish bones
  • 1 oz (25


  1. Run cold water over the fish bones for 5 minutes to wash them.
  2. Choose a large saucepan and melt the butter in it. Sweat the vegetables for 3-4 minutes without colouring, then add the fish bones.
  3. Stir the bones, so that they don’t stick, until they are sealed by the heat, then add the white wine, parsley, peppercorns and