Basic Fish Stock

Preparation info

  • Difficulty


  • Makes approximately

    1.7 litres

Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Fish stock takes only 20 minutes to make. If you can get lots of fresh fish bones from your fishmonger it’s well worth making 2 or 3 times this stock recipe, because it freezes perfectly and then you will have fish stock at the ready for any recipe that needs it.


  • 1 kg fish bones, preferably sole, turbot or brill
  • 15 g butter
  • 100 g finely sliced onion
  • 130–250 ml dry white wine
  • cold water to cover bones
  • 4 peppercorns
  • bouquet garni containing a sprig of thyme, 4–5 parsley stalks, small piece of celery and a tiny scrap of bay leaf
  • no salt


Chop the fish bones into pieces and wash thoroughly under cold running water until no trace of blood remains. In a large stainless steel saucepan melt the butter, add the onions and sweat them on a gentle heat until soft but not coloured. Add the bones to the saucepan, stir and cook very briefly with the onions. Add the dry white wine and boil until nearly all the wine has evaporated. Cover with cold water, add the peppercorns and a large bouquet garni. Bring to the boil and simmer for 20 minutes, skimming often. Strain. Allow to get cold and refrigerate.


Reduce the strained fish stock by half to intensify the flavour, chill and refrigerate or freeze.

Glace de poisson

Reduce the stock until it becomes thick and syrupy, then chill. It will set into a firm jelly which has a very concentrated fish flavour – excellent to add to fish sauces or soup to enhance the flavour.