Homemade Fish Stock

Preparing your own fish stock is optional, but it makes dishes extra delicious.

  • Prep:
  • Total Time:
  • Yield: Makes 8 cups


  • 1 tablespoon extra-virgin olive oil
  • 2 leeks, white and pale-green parts only, thinly sliced crosswise and rinsed well
  • 2 celery stalks, thinly sliced crosswise
  • 1 shallot, thinly sliced
  • 1/2 teaspoon whole peppercorns
  • 1 dried bay leaf
  • Bones and head of 1 salmon or whitefish
  • 1/4 bunch fresh parsley
  • 1/4 bunch fresh tarragon
  • 1/4 bunch fresh chives


  1. Heat oil in a large stockpot over low heat. Cook leeks, celery, and shallot until soft, about 15 minutes. Add peppercorns, bay leaf, and fish bones and head. Cover with water by 1 inch. Gently simmer (do not boil) for 15 minutes. Remove from heat. Add herbs, and let steep for 10 minutes. Strain through a cheesecloth-lined sieve; discard solids.

Cook's Notes

Fish stock can be refrigerated for up to 3 days or frozen for up to 6 months. Thaw before using.


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