Easy Homemade Fish Stock

Easy Homemade Fish Stock is a light, flavorful kitchen staple made from fish bones, herbs, and aromatics—perfect for soups, risotto, and seafood dishes.

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Course: Al La Carte, Sauces and stocks

Cuisine: American, Easy, Healthy

Keyword: Healthy fish stock, Homemade Fish Stock, How to make homemade fish stock

Prep Time: 2

Cook Time: 1

Total Time: 1 2

Servings: cups

Calories: 55kcal

Equipment

1 everyday pan or
stockpot

Ingredients

2 tablespoon extra virgin olive oil
2 - 3 fish backbones plus a couple of fish heads. We use branzino fish bones/heads.
1 celery stalk chopped
1 tablespoon tomato paste
2-3 fresh thyme sprigs
1 teaspoon whole peppercorns
1 bay leaf
6 cups water

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Instructions

Heat the olive oil over medium flame.
2 tablespoon extra virgin olive oil
Sauté the celery 2-3 minutes
1 celery stalk
Add in the tomato paste. Mix and cook 1 - 2 minutes,
1 tablespoon tomato paste
Add in the fish bones and heads if using. Mix and cook 1-2 minutes
2 - 3 fish backbones
Pour in the water. Add the thyme, peppercorns and bay leaf. Stir. Simmer for 1 hour on low flame.
Note: Skim off impurities once they surface to the top.
2-3 fresh thyme sprigs, 1 teaspoon whole peppercorns, 1 bay leaf, 6 cups water
Turn off the stove. Strain and discard the bones.

The fish stock can be used in any dish that calls for fish or seafood stock. Store in the fridge for up to 5 days or freeze up to 3 months.

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