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Fish Stock

Fish Stock Recipe

  • 4 tablespoons (½ stick) unsalted butter
  • ¾ cup peeled and chopped carrots
  • 2 cups finely chopped yellow onions
  • 1 cup chopped celery
  • 1 cup chopped mushrooms (stems are fine to use)
  • 10 cups water, or as needed
  • 2 cups dry white wine
  • Pinch of salt (optional)
  • 12 white peppercorns
  • 6 parsley sprigs
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Bones and heads of 6 or 7 white-fleshed nonoily fish (such as flounder or sole), viscera and gills removed (see Note)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 46kcal (2%)
Total Fat 0g (0%)
Saturated Fat 0g (1%)
Cholesterol 2mg (1%)
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 1g
Protein 1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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