No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fish Stock

Use this fish stock to make Peruvian Sudado De Pescado, a classic fish stew recipe, courtesy of editorial assistant Camila de Onis.

  • yield: Makes about 2 quarts




  • 2 pounds cod fish bones
  • Shells from about 1 pound of shrimp
  • 2 cups dry white wine
  • 3 bay leaves
  • 3 stems parsley
  • 1 sprig of fresh thyme
  • 1 teaspoon coarse salt


  1. Step 1

    Place all ingredients plus 2 quarts water in a large stockpot. Bring to a boil over high heat; immediately reduce heat to a simmer and cook for 25 minutes. Skim the surface and strain liquid through a fine mesh sieve into a clean container.

The Martha Stewart Show, February Winter 2008



Reviews (1)

  • jenniealice 9 Dec, 2011

    Is there an approximate amount of time the fish stock can be kept in the refrigerator? Can I can it to keep on hand for recipes?