Archive of BBC Food Recipes

Fish stock

Prep time less than 30 mins
Cook time less than 30 mins
Makes 1-2 pints


  1. Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool.

  2. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.


  • 1kg/2¼lb fish bones and skin
  • 1 carrot, peeled and roughly chopped
  • 1 onion, peeled and quartered
  • 1 stalk celery, roughly chopped
  • ½ bulb fennel, roughly chopped
  • 6 black peppercorns
  • 1 dried bay leaf
  • 3 fresh parsley stalks

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Fish stock

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