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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
Fish Stock


  • 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. 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.

Reviews (1)

  • jenniealice1357 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?

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