Homemade fish stock

Homemade fish stock

Based on 5 ratings

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
fish (remains removed)
½ celery root
onion
carrot
½ bulb fennel
leek
2 tsp allspice
1 tsp juniper berries
1 tsp fennel seeds
100 ml white wine
300 ml water
salt
Metric
Imperial

Utensils

  • large bowl
  • cutting board
  • knife
  • large pot
  • fine sieve

Nutrition per serving

Cal
92
Protein
8g
Fat
2g
Carb
5g

Step 1/2

  • ½ celery root
  • 1 onion
  • 1 carrot
  • ½ bulb fennel
  • 1 leek
  • 1 tbsp allspice
  • 1 tsp juniper berries
  • 1 tsp fennel seeds
  • 100 ml white wine
  • 300 ml water
  • salt
  • large bowl
  • cutting board
  • knife
  • large pot

Dice celery root and add to a bowl. Chop onion, carrot, and fennel and add to the bowl. Slice leek and add to the bowl. Add the vegetables to a large pot set over medium-high heat. Add allspice, juniper berries, fennel seeds, and salt and stir to combine. Add white wine and water.

Step 2/2

  • 1 fish
  • fine sieve
  • large bowl

Cut off fins of fish, slice behind gills, and make a long incision along the backbone. Turn the fish over and repeat on the other side. Remove fillets and any unwanted remains. Set fillets aside for another use. Remove head of fish and cut out and discard gills. Rinse fish under cold water and transfer carcass to the pot. Bring stock to a boil and simmer for approx. 5 min. Remove from heat and steep for approx. 20 – 30 min. Strain over a large bowl. Store in the fridge for up to 1 week, or in the freezer for 1 - 2 months and enjoy!