Fish Stock

Metric version of recipe

Yields 2 quarts

Ingredient Amount
Fish bones and heads 4 – 6 lbs.
Cold water, or more or less as needed to cover the fish bones and heads by 2 inches 3 quarts
Onion, large, finely chopped ½ ea.
Carrot, medium, finely chopped ½ ea.
Celery stalk, finely chopped 1 ea.
Mushroom trimmings (optional) ¾ cup
Salt, or as needed ¼ tsp.


  1. Combine all of the ingredients in a large pot, making sure that the water covers the fish bones and heads by 2 inches. Bring slowly to a simmer, and skim off any scum and foam that rise to the surface. Simmer, without boiling, for 30 to 60 minutes.
  2. Remove from the heat and strain through a fine wire mesh sieve or a large strainer lined with cheesecloth into a bowl. Chill over an ice bath for about 30 minutes, stirring frequently. Use immediately, refrigerate for up to 3 days, or freeze for up to 6 weeks.

Additional tips

Recipe credit: The Culinary Institute of America

© 2018 The Culinary Institute of America