Fish Stock

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IngredientsFish Stock

  • 6 lbs. heads and bones from lean white fish, such as flounder, haddock, halibut, sea bass, cod or sole, rinsed
  • 14 cups cold water
  • 4 medium-sized unpeeled yellow onions, coarsely chopped (4 cups)
  • 4 stalks celery with leaves, coarsely chopped (2 cups)
  • 16 sprigs parsley
  • 16 whole black peppercorns
  • 2 bay leaves


  1. In an 8 quart stockpot, bring all the ingredients to a boil, over high heat, skimming off any foam.
  2. Lower the heat and simmer, uncovered, for 30 minutes.
  3. Strain the stock through a large sieve into a heatproof bowl and discard the bones and vegetables.
  4. When the stock has cooled, cover and refrigerate until cold (do not freeze).  Scrape any fat from the surface.
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