Clear Homemade Fish Stock
Avoid using oily fish like salmon or mackerel, as they turn the stock cloudy and bitter. Stick to white-fleshed fish—cod, halibut, sole, or snapper—for a neutral, clean-tasting result that won't overwhelm your final dish.
Purge the bones before the pot.
Soak your bones in cold water for 20 minutes before starting to draw out remaining blood; this is the difference between a grey, murky stock and a bright, clear one.
- Large stockpot
- Fine-mesh strainer
- Cheesecloth
- Ladle
What goes in.
- 2 lbwhite fish bones and heads, gills removed
- 1leek, white and light green parts only, cleaned and chopped
- 1fennel bulb, sliced
- 1/2 cupdry white wine
- 4parsley stems
- 1bay leaf
- 2 qtcold water
Keep it below a rolling boil
If the stock boils hard, the fats and proteins emulsify into the liquid, turning it opaque. Aim for a faint shimmer on the surface—small bubbles rising slowly.
The method.
Clean the bones
Rinse the bones thoroughly under cold running water. Ensure all gills are removed, as they add a metallic, bitter taste.
Sweat the aromatics
Add a knob of butter to the pot over medium heat. Add the leeks and fennel and cook until soft but not browned, about 5 minutes.
Deglaze
Pour in the wine and increase heat to high. Scrape the bottom of the pot until the liquid reduces by half.
Simmer
Add the fish bones, parsley, bay leaf, and water. Bring just to a simmer, then reduce heat to low. Skim the gray foam that rises to the top immediately.
Strain
Simmer for exactly 30 minutes. Do not exceed this time, or the bones will begin to break down and turn the stock acidic. Strain through a fine-mesh sieve lined with cheesecloth.
Other turns to take.
Brown Fish Stock
Roast the bones in the oven at 400°F for 15 minutes before adding them to the pot for a deeper, more robust profile.
When it doesn't go to plan.
Never add salt to the stock; keep it neutral so you can control the seasoning when you use it in your final recipe.
If you have leftover fish bones, freeze them in a heavy-duty bag until you have enough for a batch.
Store the finished stock in the refrigerator for up to two days, or freeze in small containers for up to three months.
The ones that keep coming up.
Can I use fish heads?
Yes, heads are excellent sources of gelatin, which gives the stock body and texture.
My stock is cloudy. Can I save it?
You can try clarifying it by whisking in a raw egg white while the stock is cold, then bringing it slowly to a simmer, but it is often better to use it as-is for hearty stews.
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