Slow-Simmered Fish Stock
Updated June 26, 2024
- Total Time
- 4½ to 6 hours
- Rating
- Notes
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Ingredients
Yield:7 cups (5 cups extra-rich fish stock)
- 5pounds heads and bones from white-fleshed fish, like snapper, bass or cod
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
45 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 9 grams protein; 29 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Wash fish heads and bones well to eliminate all traces of blood. Cut out the blood-rich gills with scissors.
- Step 2
Put heads and bones in pot, and cover with 2½ quarts water. Place over high heat, and bring to boil. Skim off scum that rises to top. Lower heat, and simmer stock for 4 to 6 hours, or until approximately 7 cups of broth remain, skimming as necessary. (To make extra-rich stock, used in the recipe below, cook for an extra hour.)
- Step 3
Strain stock through a damp cloth-lined sieve. Stock can be used immediately, or refrigerated or frozen.
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