Basics · French

Fish stock

Name: Fish stock
Total time: 1 h
Cuisine: French
Ingredients: 1 kg white fish bones and heads (no salmon or tuna; preferably sole, turbot, cod, …); 2 onions (roughly chopped); 2 stalks celery (roughly chopped); 1 leek (white part, roughly chopped); 2 carrots (roughly chopped); 1 bouquet garni (classic: bay leaf, thyme, parsley stalks, optionally tied together with green leek leaves); 2 dl wine (dry white); 2 1/2 l water (cold); 6 peppercorns (black); salt (to taste)

By Jo Huys 24 September 2025

Classic French stock from fish bones and heads: light and delicate, a base for fish soups, bisque and sauces such as fish velouté. Simple ingredients and brief cooking give a powerful flavour base.

Total time: 1 h
Ingredients: 10
Steps: 10

Automatically translated from Dutch using AI.

Fish stock

Ingredients

Get cooking

Background