Fish stock (Fumet de Poisson)


  • 3pounds meaty fish bones, preferably with head and tail on but gills removed
  • 6cups water
  • 1cup dry white wine
  • 1cup coarsely chopped onion
  • 4sprigs parsley
  • 1cup coarsely chopped celery
  • 1bay leaf
  • ½teaspoon dried thyme
  • 6peppercorns
  • Salt to taste
  • ½cup chopped green part of leeks, optional
  • Nutritional Information
      • Nutritional analysis per serving (2 servings)

        59 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 264 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 7 1/2 cups


  1. Combine all the ingredients in a kettle or large saucepan.
  2. Bring to the boil and simmer 20 minutes. Strain and discard the solids.


  • Leftover stock can be frozen.

25 minutes

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