Household Fish Stock

Preparation info

  • Difficulty


  • Makes approximately

    2.3 litres

Appears in

Darina Allen's Simply Delicious Suppers

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
  • 1 carrot
  • 15 g butter
  • 130–250 ml dry white wine
  • cold water to cover bones
  • 6–8 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. 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 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. Allow to get cold and refrigerate.