How to Make Fish Stock

Many people think broth and stock are the same not realizing that there are distinct differences. Broth has a thinner consistency compare to stock that’s one difference. The composition of the two ingredients varies as well because stock is used primarily in chowders and sauces while broth commonly found in meat and grain dishes. 

 Supplies

• 1 lb. fish heads, fins and spines rinsed


• 1/2 cup dry white wine


• 8 cups water


• 1 carrots


• 1onions 


• 2 bay leaves


• 6 parsley stems


• 1 whole garlic


• Large stockpot or sauce pan


• Salt and pepper to taste


• Strainer


• Bowl 


• Storage container


• Gather all your ingredients together.

1. Put in a large saucepan or stockpot the fish parts and a 1/2-cup of the wine plus all your vegetables. 


2. Add the water to the ingredients, turn the stove to a low setting and cover the pot. The slow setting will keep the ingredients nutrient in place and give the vegetables a soft mushy texture during the boiling process. 


3. Change your stove setting to a medium setting and cook the fish stock uncovered. If you do not uncover, the foam will rise and possible spill unto the stove. 


4. Simmer the fish stock ingredients for approximately 15 to 20 minutes. Take a large spoon and skim off the foam that rises to the top occasionally and discard.


5. Take the parsley stems along with the bay leaves and add to your ingredients after the foam or scum that rise to the top disappear. Add your salt and pepper to taste. 


6. Simmer the fish stock for another 20 minutes uncovered.


7. Turn your stove off and remove the stockpot from the stove using a potholder. Let the ingredients cool until it is warm but not cold.


8. Take your strainer or colander and place over a large bowl. Strain the ingredients while pressing any large pieces to the bottom. Doing this will ensure that your stock has a thick consistency.


9. Take your clean jar and add the fish stock for storage and use.