New this month
Get the Allrecipes magazine

Fish Stock

SYLVIABC

"Buy firm flesh fish, with bones, to make this multipurpose fish stock. Cod, scrod, and halibut are good choices. Use as a base for soups, sauces, and gravies."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 36 cals
Original recipe yields 6 servings (3 cups)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Combine water, shrimp shells, fish, celery, onion, bay leaf, and salt and pepper in a large saucepan. Bring to rolling boil over high heat. Reduce heat to low, cover, and cook for approximately 1/2 hour or until fish falls apart.
  2. Strain broth thoroughly, and discard solids. Be especially careful to remove all bones. Use as directed in any recipe that calls for fish stock.

Nutrition Facts


Per Serving: 36 calories; 0.3 g fat; 1.4 g carbohydrates; 6.8 g protein; 14 mg cholesterol; 223 mg sodium. Full nutrition

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

Couple things to think about when making fish stock.. 1. Use Halibut bones if available. They're.. the best. 2. Use COLD water to begin with, and only let it boil once. Otherwise, you'll ha...

The directions say: "add shrimp shells" (which are not listed either in the ingredients list or the recipe description). I didn't have any idea of how many I should use, so I substituted a bott...

Plain, simple and no wine or weird ingredients. Wheee

Fantastic - easy and delicious!