Fish stock


by: Tamara

Fish stocks are subpopulations of a particular species of fish, for which intrinsic parameters (growth, recruitment, mortality and fishing mortality) are the only significant factors in determining population dynamics, while extrinsic factors (immigration and emigration) are considered to be insignificant.


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serves: 5

2 1/4 lb (1 kg) bones from flatfish (such as sole and flounder)

10 cups (2.4 liters) water

1 onion (chopped)

1 fennel bulb (chopped)

1 cup (100 g) sliced celery

1 cup (100 g) chopped carrot

1/3 cup (25 g) sliced button mushrooms

1 sprig of thyme

Nutrition Facts
Fish stock

Servings Per Recipe: 5

Amount per Serving

Calories: 238

  • Total Fat: 4.4 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 91.9 mg
  • Sodium: 715.5 mg
  • Total Carbs: 22.1 g
  •     Dietary Fiber: 6.9 g
  •     Sugars: 9.1 g
  • Protein: 28 g

how is this calculated?

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1.  Put the fish bones and water into a large pan, bring just to a boil, and simmer very gently for 20 minutes.

2.  Strain through a cheesecloth-lined sieve into a clean pan. Add the vegetables and thyme, and bring back to a boil. Simmer for 35 minutes or until reduced to about 5 cups (1.2 liters).

3.  Strain once more, and use or store as required.

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