Homemade Fish Stock
Light, aromatic fish stock (fumet) made from roasted fish bones, vegetables and herbs.
A quick 40-minute simmer extracts delicate marine flavour—perfect for chowders, risotto and seafood sauces.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Thyme - 2 sprigs
- Celery - 2 stalks
- Water - 2.5 l
- Lemon - 2 slices
- Parsley - 4 sprigs
- Onion - 1 piece
- Carrots - 1 piece
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Bay Leaves - 2 pieces
- Olive Oil - 1 tbsp
- Cod - 1000 g
Directions
Step 1
Pre-heat oven to 200 °C / 400 °F. Spread cod bones on a tray and roast 15 min until lightly golden.
Step 2
In a stockpot, heat olive oil over medium. Add onion, carrot and celery; sauté 3 min.
Step 3
Stir in roasted bones and garlic (optional); cover with cold water.
Step 4
Add parsley, thyme, bay leaves, peppercorns, lemon slices and salt.
Step 5
Bring just to a simmer (no rolling boil), skim any foam and cook gently 25 min.
Step 6
Strain through fine cheesecloth, pressing solids lightly. Use immediately or chill.
Step 7
Keep refrigerated up to 3 days or freeze up to 3 months.
Cook's Notes
Never boil vigorously—over-extraction clouds the stock and gives a bitter taste.
Nutrition Facts (per serving)
Comments
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Povezani postovi
Water: The Essential Element for Life and Health
Golden Milk: Anti‑Inflammatory Turmeric Latte
Parsley: 137 % DV Vitamin K & Bright Green Flavour in a 2-Tbsp Sprinkle
Extra-Virgin Olive Oil: 10 g Heart-Healthy MUFA & 1.9 mg Vitamin E per Tablespoon
Onion: 40-Calorie Allium Packed with Quercetin, Prebiotic Fiber & Sulfur Flavor
Thyme: Fragrant Herb for Roasts, Soups & Marinades
Bay Leaves: Nutrition, Benefits and Uses
Pepper: The King of Spices
Salt: Essential Mineral for Flavor and Health
Lemon: Natural Source of Vitamin C and Powerful Antioxidant