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Low Carb & Ketogenic Diet Recipes

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Fish Stock

Fish stock


Fish Stock

A fantastic fragrant stock to add a real depth of flavour to your fish dishes. This simple recipe requires only a handful of ingredients and takes only 14 minutes to prepare before simmering away.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
1 hour 45 minutes
Course Soup
Cuisine French
Servings 10 cups
Calories 39 kcal


  • 3 medium non oily fish carcasses (options are bream, bass, cod and haddock) including whole heads, fins, skin and bones
  • 3 Litre filtered water
  • a pinch of sea salt


  • carrots roughly chopped
  • onion roughly chopped
  • garlic cloves halved
  • celery roughly chopped
  • fresh herbs such as rosemary and thyme


  • Add the fish carcasses to a large stockpot along with any preferred additional vegetables, herbs etc. Add a generous pinch of sea salt.
  • Cover the fish with the filtered water.
  • Bring the water up to a boil. Once boiling, gently skim the foam from the top of the pan and discard.
  • Reduce to a simmer and cover loosely. Continue to simmer for 1 - 1.5 hours.
  • Carefully strain the stock through a very fine mesh sieve, discarding the carcasses, fish heads and any added vegetables. Transfer the stock to appropriate storage containers such as freezer safe mason jars. Allow to cool a little, then refrigerate or freeze as required.
Keyword fish broth, fish stock
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