Skip to main content
Epicurious
Cookbooks

Fish Stock

By Douglas Rodriguez

Recipe information

  • Yield

    Makes about 1 gallon

Ingredients

2 pounds whitefish carcass (such as snapper or flounder), including bones
3 carrots, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 white onion, cut into eighths
1 tablespoon whole black peppercorns
6 sprigs flat-leaf parsley
4 sprigs thyme
water

Preparation

  1. Step 1

    Place the fish carcass and all other ingredients in an 8-quart stockpot. Fill the stockpot with water and bring to a gentle simmer over medium heat. When the mixture is simmering, decrease the heat to low and simmer slowly for 1 hour, periodically skimming off any fat and impurities that rise to the surface.

    Step 2

    Pour the stock mixture through a fine-mesh strainer. Discard the vegetables and herbs and use the stock as directed.

Latin Ladles
TagsStockSnapperFishSeafoodFlounderCarrotRoot VegetableVegetableCeleryOnionParsleyHerbs & SpicesThymeSimmerCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.