Household Fish Stock

Preparation info
  • Makes approximately

    2.3 litres

    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

The fish stock will be slightly darker in colour and stronger in flavour but excellent for fish soups and most sauces.


  • 1.8 kg bones, head and skin (gills removed) of fresh fish (oily fish like mackerel and herring are not suitable)
  • 1 large onion


Chop the fish bones into pieces and wash thoroughly under cold running water until no trace of blood remains. Slice the onion and carrot finely. In a large stainless steel saucepan melt the butter, add the onion and carrot 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