Fish Stock


4 litres of cool water

3 table spoons butter

1 carrot sliced

1 onion peeled & sliced

1 celery rib sliced

6 parsley sprgs

6 thyme sprigs or 3 rosemary sprigs

1 tsp black peppercorns

1 bay leaf

2 lbs of fish heads or collars with fins


1-Saute the carrots, onions & celery with butter in a stock pot until soft & fragrant about 5 mins. Add the herbs and again cook until fragrant about another 5 mins.

2-Place the fish parts on top of vegetables & cover with water. Cook for 40 minutes to an hour at a low temperature, skimming if needed. Remove any of the meat that you want to save and return the bones to the pot. Continue to cook for up to 24 hours on a very low heat.

3-Strain when cool and add salt. Return the meat to the broth and make soup or freeze for later.