– recipe –

basic fish stock


basic fish stock

RECIPE: basic fish stock

a basic fish stock recipe is essential to make the most of your fish with a story. use the stock as a base for soup or for a velvety sauce to accompany your seafood dish.

Makes: about 1 litre

Prep time: 5 minutes

Cooking time: 15 minutes

Works well with: any Fish With A Story

Leftovers, Soup or sauce prep

Tip: Watch How to fillet whole fish like a pro and prepare offcuts for fish stock.


knob of butter

1 small onion, roughly chopped

Head, bones and offcuts of Fish With A Story (raw or use leftovers from cooking whole fish)

125 ml white wine (completely optional)

2–3 parsley sprigs

3 thyme sprigs or 1 tsp dried thyme 

1 bay leaf


  1. Melt the butter in a large pan, add the onion and cook for 3 minutes stirring to soften. 

  2. Tip in the fish head and bones and cook, stirring occasionally for a further 4 minutes. 

  3. Pour in the wine and 750 ml of cold water. Add the herbs, a pinch of salt, bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. 

  4. Skim any scum from the top, leave to infuse for 3-4 hours or overnight in the fridge. 

  5. Pass through a sieve, pouring the stock into a container. Chuck the bits. 

  6. Store in the fridge for 4 days and freeze for up to 3 months.  


Recipe credit:
Chef Sonja Edridge


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