Homemade Fish Stock

I come from a family of foodies who love to cook, so when my cousin York volunteered to contribute to my blog, I jumped at his offer!


York’s very passionate about cooking – every Monday I could trust that if I asked him what he made over the weekend, he would tell me about something wonderful he whipped up in the kitchen. What’s more, is that every time, he would tell me about something completely different.
Recently, he made Lobster Bisque with homemade Fish Stock and he kindly documented the process for me. Today I’ll post his Fish Stock recipe with a Lobster Bisque to follow soon. So, be on the lookout for more of York’s amazing recipes in the future!



Homemade stocks are incredibly easy to make, for your own homemade fish stock, you can use salmon carcass which can include anything from fins, bones, and heads with the gills removed. Here, I have 2-3 pounds of salmon from Whole Foods.




Similar to how you would make your own chicken stock, you basically boil vegetables along with the fish bones. The result is fresh stock that you can use immediately or put in the freezer to be used later. I always freeze any bones or shrimp shells to be used later in a stock recipe. The flavor that you get from homemade stocks is something you can not buy in the store. It really makes the biggest difference with the least effort possible.



Fish Stock

Makes about 6 cups
Total Cook Time: 60 minutes 
2-3 pounds of salmon carcass (can include fins, bones, and heads gills removed)
1 cup coarsely chopped celery
1 cup coarsely chopped onion
3 sprigs of fresh thyme or 1 teaspoon dried thyme
1 large bay leaf
10 black peppercorns
1 cup of dry white wine
7 cups of water
Salt, if desired
1. Roast your fish bones. Run the fish bones and heads under cold water.  Lay all of your bones and heads flat on an oven safe dish and place in oven.  Set oven at 425 degrees and leave for 30 min.  Flip the bones and heads as necessary.
2. Cook your veggies. Once the fish is finished roasting, set your soup pot on medium and cook your celery, onion, thyme, bay leaf, and peppercorns for 7 minutes.
3. Deglaze and add roasted bones. After 7 minutes the onions have turned slightly translucent add the white wine to deglaze the pan and scrape all of the brown bits of the bottom of the pan.  Then place all of the fish and water into the pot.
4.  Boil. Bring to a boil and simmer for 30 min.
5.  Strain carefully. Discard the solids and make sure there are no fish bones left in your stock. Leftover stock can be frozen.

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