Fish stock


by: Cutie Chef

The bones of flatfish?, such as the sole family, plaice, halibut and turbot, make the best stock, as they give a good flavor but aren't oily. If you want to give the stock a rosy color or a little more acidity, add a couple of squashed tomatoes.


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serves: 1

1 pound flatfish bones (washed well to remove any blood as this will make the stock bitter)

1 leek (coarsely chopped)

1 onion (coarsely chopped)

1 stalk celery (coarsely chopped)

1 leaf bay

stalks (few) parsley

a few black peppercorns

1/3-1/2 cup dry white wine

Nutrition Facts
Fish stock

Servings Per Recipe: 1

Amount per Serving

Calories: 491

  • Total Fat: 9.3 g
  •     Saturated Fat: 2.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 204.3 mg
  • Sodium: 1421.2 mg
  • Total Carbs: 27 g
  •     Dietary Fiber: 4.6 g
  •     Sugars: 10.1 g
  • Protein: 59.4 g

how is this calculated?

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1.  Put everything into a pan and cover with water by about two finger (depending on how intense you want the stock to be — the less water you use, the richer it will be).

2.  Bring to just under a boil (the slower you do this, the more flavor the finished stock will have). Skim, turn down the heat and simmer for 20 minutes, skimming as necessary.

3.  Turn off the heat and lot the stock settle, then pour through at fine sieve.

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