LOCAL DELIVERY – See our same-day delivery options. GET THE DETAILS.

Fish Stock

Fish Stock
  • coursePrimo piatto
  • difficultyEasy
  • preparation time1 hour

From risotto to pasta, fish stock is a great ingredient to add depth of flavor to a variety of dishes. Yes, you can buy it in the store, but it's just as easy and tasty when made at home. The next time you cook with fish, simply toss the trimmings into a pot, cover with hot water, season, and simmer. Boom: you have fish stock! 

Pesce in Brodo (Fish Stock)
Recipe courtesy of Eataly

2 pounds mixed white fish bones (such as striped bass, halibut, or porgy), rinsed
1 celery stalk, cut into ¼-inch dice
1 small yellow onion, cut into ¼-inch dice
1 bay leaf

Bring about 1 gallon of water (or however much is needed to cover the fish bones) to a boil in a large stock pot. Turn off the heat, add the fish bones, and let the pot sit, boiling, for 5 minutes.

Drain the water, and add 1 gallon of cold water to the pot, then add the celery, onion, and bay leaf. Gently bring the pot to a simmer over low heat for 45 minutes, then remove the bones and strain the remaining stock over cheesecloth or a fine mesh strainer.

The stock can be stored in the freezer for up to 2 weeks. Enjoy!