Flavorful Fish Stock

By Mark Bittman

Total Time: 15 minutes
Rating: 4(106)
Notes: Read community notes

Here’s the problem with homemade stock: It’s so good that it doesn’t last long. What’s needed is something you can produce more or less on the spot.

Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes.

These recipes are meant to be fast, so by ‘‘simmer,’’ I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you’re ready to turn them into full-fledged soups.

Featured in: Simple Stocks for Soup on the Fly

Learn: How to Make Soup

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Ingredients

Yield:About 6 cups of stock

1½pounds white fish bones or cleaned heads
Some roughly chopped carrot, celery and onion
1bay leaf
A crushed garlic clove
A few slices of lemon
4 or 5black peppercorns
½cup white wine

Ingredient Substitution Guide

Preparation

Step 1
Combine 1½ pounds white fish bones or cleaned heads, some roughly chopped carrot, celery and onion, 1 bay leaf, a crushed garlic clove, a few slices of lemon, 4 or 5 black peppercorns, ½ cup white wine and 5½ cups water.
Step 2
Bring almost to a boil, simmer and strain.
Step 3
If you like, substitute crushed tomatoes or cream for some of the water.

Ratings

4 out of 5

106 user ratings

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Private Notes

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Cooking Notes

Patrick6 years ago

Didn't have any fish bones or heads handy so substituted a 8oz clam juice for one cup water. Not bad...but I'll add another cup clam juice next time (or catch a fish).

Additions/changes4 years ago

This is great however I would suggest collecting the scum off the top of the stock and topping up with a little cold water and bringing it back to a simmer a couple of times and sieving the whole lot through a chub or j-cloth to avoid impurities and improve the clarity of the stock. Once done it can be simmered down further to increase the flavour (optional).

BEVERLY A SAUER3 years ago

My Washington, DC fish market told me to be sure to cut out the gills when i make fish stock. The results are clear and lovely. I just made Maryland corn chowder with Old Bay and my lively fish stock. Have fun!!

Plshep2 years ago

Anytime I have to shell shrimp I'll save the shells and tails in the freezer. Makes a good start on stock.

Plshep2 years ago

Anytime I have to shell shrimp I'll save the shells and tails in the freezer. Makes a good start on stock.

BEVERLY A SAUER3 years ago

elsiemscharff4 years ago

We just filleted a whole halibut....so I used his leftovers. Thanks, mr.fishy. I added prosecco since we were out of white wine.

Additions/changes4 years ago

Elisabeth Moise5 years ago

I got a whole red snapper, and had them filet - but kept all the bones - that is what I used for the stock, I added some ginger peels, and it was delish!

Patrick6 years ago

Didn't have any fish bones or heads handy so substituted a 8oz clam juice for one cup water. Not bad...but I'll add another cup clam juice next time (or catch a fish).

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