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Fish Stock

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments


  ½           each onion -- chopped

  1            each carrot -- chopped

  1            stalk celery -- chopped

  1 ½       pounds fish trimmings or shrimp shells

  1            each bay leaf

  4            cups water

  1            cup white wine

                twist of lemon

                salt and pepper


In a large sauce pan add all ingredients and slowly bring to a boil, reduce heat, partially cover and simmer for 1 - 1 ½ hours. Strain stock through fine sieve or cheesecloth-lined colander. Press or squeeze to extract all liquid; discard vegetables and fish. Use immediately or freeze for later use.