Basic Fish Stock

Preparation info
  • Makes approximately

    1.7 litres

    • Difficulty


Appears in
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


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 wit