Eating Well's Rich Fish Stock

Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. Don't skimp on the time, it is necessary to develop the gelatin and body of the stock.


  1. Use heads and bones from any firm-fleshed, white-meat fish such as halibut, cod or snapper.
  2. Clean the parts ofany blood and cut into 2 inch pieces.
  3. Place bones and heads in a non-aluminum stockpot with 4 cups cold water. Bring to a boil, reduce heat and simmer over low heat, partially covered, for 4 hours. Add water as needed during cooking to keep bones covered.
  4. Be sure to skim off any foam that accumulates on the surface.
  5. Strain stock through a fine sieve, discard the solids.
  6. Stores in the refrigerator for 2 days, tightly covered. Freezes for up to 6 months.