Fish stock

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Years ago I kept the fish shop scraps in my freezer for weeks until they piled up into a suspicious-looking brick. Once I finally committed to making stock with that frozen collection — bones, heads, and all — the house smelled like summer. Now it's something I make whenever I have time to let simmer.

The secret is roasting the bones first and adding tomatoes partway through; the acidity helps pull flavor from the shells while keeping things bright instead of muddy. Finish with a handful of fresh herbs at the end, strain, and you've got liquid gold ready for risotto or soups.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings: 4 servings

Course: Soup

Cuisine: American

Calories: 32

Ingredients Method Nutrition Notes

Ingredients

Fish bones

2 lbs fish bones salmon, halibut, or white fish, rinsed

Vegetables and aromatics

1 large onion quartered
3 carrots roughly chopped
3 celery stalks roughly chopped
4 cloves garlic smashed

Tomatoes and paste

2 tomatoes halved
2 tbsp tomato paste

Liquids and seasonings

4 cups water or more to cover
2 bay leaves
1 tsp black peppercorns

Herbs and finishing

1/4 cup fresh parsley
2 sprigs thyme
1 lemon juiced

Method

Roast the bones: Heat oven to 400°F. Spread fish bones on a baking sheet and roast for 35 minutes until golden brown (not burnt — you want color, not char).
Sauté aromatics: While bones roast, heat 2 tbsp oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook 8-10 minutes until softened.
Build flavor: Stir in tomato paste and cook 2 more minutes. Add roasted bones and tomatoes (cut-side down). Pour in water to cover by about an inch. Bring to a gentle simmer — NOT boiling — over medium-high heat, then reduce to low.
Simmer gently: Skim off any foam that rises to the top during the first 15 minutes. Simmer uncovered for 45-60 minutes (don't go longer or it gets bitter). Add bay leaves and peppercorns at the 30-minute mark.
Finish: Turn off heat, stir in parsley and thyme sprigs. Let sit 10 minutes. Stir in lemon juice — this brightens everything up significantly.
Strain and store: Line a colander with cheesecloth (or use a fine mesh strainer) over a large bowl. Pour stock through, pressing gently on solids to extract flavor but not mashing them into the liquid. Discard solids. Cool completely before storing.

Nutrition

Calories: 32kcalCarbohydrates: 6gProtein: 8gFat: 3gSaturated Fat: 1gCholesterol: 25mgSodium: 180mgPotassium: 290mgFiber: 1gSugar: 2gVitamin A: 45IUVitamin C: 8mgCalcium: 35mgIron: 1mg

Notes

Keep this in your freezer — it's easier to use than buying cartons when you need a cup or two for sauces and braises.

Storage: Refrigerate for up to 5 days or freeze in portioned containers (ice cube trays work great for single-cup amounts) for up to 3 months.

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