I use fish stock in sauces, soups and risottos. Don't overcook fish stock as it can tarnish the taste and make it slightly bitter. Use within 2 - 3 days if refrigerated or alternatively freeze once cooled.

Preparation time: 5 minutes

Cooking time: 45 minutes

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Serves: 4 people

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  1. Melt the butter in a large saucepan and add the vegetables and sauté for 5 minutes until softened. 
  2. Add the fish bones and trimmings and combine with the vegetables, then pour in the white wine.  
  3. Cook until reduced by two thirds then add 2 ½ litres of cold water. 
  4. Add the lemon slices.   Bring to the boil then reduce the heat and add the herbs and seasoning.
  5. Simmer for 45 minutes, skimming occasionally. Strain through clean sheet of muslin over a large bowl.   

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