A quick and easy homemade fish stock recipe for fish soups, chowders, fish pies, risottos and stews. The flavor is delicate, fresh, and so much better than anything you can buy.
If you follow this site you may know that I love fish, especially salmon, and I have a special love for salmon soups. But I often struggle over the stock. While canned chicken or beef stocks are perfectly acceptable in recipes I argue that delicate fish stock is not ideal for canning. Fish stock has a delicate flavor that can be altered or overcooked during the high-heat canning process, which can also lead to off flavors due to the oils in fish. So I’ve come up with a simple fish stock recipe that I can make and freeze for lots of future uses.
Compared to traditional meat stocks fish stock is quick cooking and made with minimal ingredients. My easy fish stock recipe can be simmered while you’re prepping the ingredients for your soup or stew, so it’s super convenient.
Let’s dig in
what you’ll need for homemade fish stock
Fish trimmings (the leftover parts of a fish that remain after filleting or prepping it for cooking)
- Heads
- Bones
- Fins and tails
- Skin
- Offcuts
- What to ask for: Ask the fish counter for fish heads, bones, and trimmings for fish stock. Many supermarkets will package this up and keep them behind the counter, so you need to ask.
- If the supermarket doesn’t have fish stock trimmings, you can buy a whole fish, such as sea bass or cod, and use the bones, head, and tail for the stock after filleting the fish. The fillets can be used in your soup, while the rest goes into the stock.
- Frozen fish trimmings: some supermarkets may have frozen fish trimmings or soup kits.
fish stock aromatics
While not absolutely necessary, aromatics add depth and complexity this fish stock recipe
- fresh herbs
- I used thyme, chives, oregano, and sage. This combo is not essential, it’s what I had on hand.
- peppercorns
- bay leaves
- celery stalks + leaves
- the celery leaves are delicious! You could use carrots, leeks, onion, or any combination.
how to make basic fish stock recipe
- Put your fish trimmings, herb bundle, onion and celery (if using) peppercorns and bay leaves in a large Dutch oven.
- Cover the fish with cold filtered water.
- Bring the pot to just below a simmer over medium-high heat.
- Turn the heat down and cook for about 30 minutes at barely a simmer. Do not let the water boil. The stock will not look pretty at this stage, there will be a lot of scum, etc. but don’t panic, this is perfectly normal.
- Remove from the heat and let cool for about 15 minutes.
- Strain the solids out using a colander and discard.
- Now strain a second time through fine cheesecloth (I use a jelly bag.) This removes fine sediment.
- Your stock is ready to use. Cool first to refrigerate or freeze.
fish stock tips
What to use for making fish stock: Fish bones, heads, and trimmings like fins, tails, and skin all are used to make stock. Shellfish shells like shrimp, lobster, clams or mussels can also be used int he same manner. Ask for these at the fish counter of your supermarket or fish market.
If you are starting with a whole fish: use the bones, head, and tail for the stock after filleting the fish. The fillets can be used in your soup, while the rest goes into the stock.
Do not add salt while making fish stock. You can add aromatics and fresh herbs, but hold off on salt until you’ve made your finished recipe.
Homemade fish stock should be gently simmered, not boiled. Boiling causes the proteins in the fish bones and trimmings to rapidly break down, which can result in cloudy stock with an unpleasantly strong flavor. A gentle simmer helps keep the proteins intact and produces a clearer stock with a mild flavor.
Homemade fish stock is quick cooking. Fish bones are much thinner and more delicate than beef or chicken bones, so they break down and release their flavors more quickly ~ simmer for 30-40 minutes tops, no all day simmering!
Straining is essential! Straining helps ensure a clean, clear broth, free from unwanted particles and excess proteins that can affect flavor and texture of your fish stock.
I do not use the flesh from the fish trimmings: it’s tempting but the flesh from the trimmings has already given off its flavor into the stock and is not good quality to use in soup or chowder.
Use your homemade fish stock within a day or two. It can be frozen up to 3 months.
how to make a simpler fish stock with just the skin
This is an ultra simple salmon broth recipe like I use in my Finnish Salmon Soup (Lohikeitto)
- All you need is the reserved skin from your salmon.
- Cover in cold filtered water and gently simmer with or without aromatics for about 20 minutes.
- Strain.
For a simple shellfish stock like I use in my Creamy Shrimp Bisque
- Reserve the shells from your shrimp or lobster and cover with cold filtered water.
- Simmer gently for 20 minutes.
- Strain.
how to freeze fish stock
- Cool the stock: Allow the fish stock to cool completely before freezing to avoid condensation and freezer burn.
- Portion: Divide the stock into smaller portions using airtight containers, freezer-safe bags, or even ice cube trays for easy use in smaller amounts.
- Label: Clearly label the containers with the date and portion size.
- Freeze: Store in the freezer for up to 3 months for the best flavor. Lay freezer bags flat to save space.
When ready to use, thaw in the refrigerator or gently reheat on the stove.
how to use this fish stock recipe
I use this stock in one of my many salmon chowders or salmon soups. You might use it in bouillabaisse or fish stew.
Easy Fish Stock
Equipment
- Large Dutch oven or stock pot
- colander
- cheesecloth
Ingredients
- 2 pounds fish trimmings*
- fresh herbs, tied in a bundle, I used thyme, chives, oregano, and sage. This combo is not essential, it's what I had on hand.
- 1 tsp peppercorns
- 3 bay leaves
- 3 inner celery stalks + leaves
Instructions
- Put your fish trimmings, herb bundle, onion, celery, peppercorns and bay leaves in a large Dutch oven.
- Fill the pot with with cold filtered water.
- Bring the pot to just below a simmer over medium-high heat.
- Turn the heat way down and cook, uncovered, for about 20-30 minutes at barely a simmer. Do not let the water boil. The stock will not look pretty at this stage, there will be a lot of scum, etc. and this is perfectly normal.
- Remove from the heat and let cool for about 15 minutes.
- Strain the solids out using a colander and discard.
- Now strain a second time through fine cheesecloth (I used a jelly bag.) This removes fine sediment.
- Your stock is ready to use or refrigerate.
Notes
- Fish trimmings (the leftover parts of a fish that remain after filleting or prepping it for cooking)
- Heads
- Bones
- Fins and tails
- Skin
- Offcuts
- What to ask for: Ask the fish counter for fish heads, bones, and trimmings for fish stock. Many supermarkets will package this up and keep them behind the counter, so you need to ask.
- If the supermarket doesn’t have fish stock trimmings, you can buy a whole fish, such as sea bass or cod, and use the bones, head, and tail for the stock after filleting the fish. The fillets can be used in your soup, while the rest goes into the stock.
- Frozen fish trimmings: some supermarkets may have frozen fish trimmings or soup kits.
- 3-4 days.
- Let the stock cool completely before transferring it to an airtight container or jar.
- 2-3 months.
- Portion the stock into smaller containers or use freezer-safe bags to freeze it. Make sure to leave some space in the container or bag to allow for expansion as it freezes.
