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Fish Stock

This fish stock is used to make Seafood Chowder.

  • 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
  • Sprig of 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)

  • 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?