Fish Stock

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Total Time
1hr 39mins
20 mins
1 hr 19 mins

great freezer stand-by, for a chowder or seafood crepes etc. Worth the effort, which isn't much :)

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  1. Put in a stock pot, cover with water, and bring to the boil.
  2. Cover and turn heat to lowest setting, leave about 40 minutes.
  3. At this point you can pull off any use-able flesh, put in fridge.
  4. Bring stock back to a slow simmer.
  5. Simmer for about 30 minutes (depends on the thickness of your lugs, mine were HUGE).
  6. Don't boil the stock, or it will turn bitter. If you need to reduce it, strain first, then boil till reduced to desired consistency.
Most Helpful

5 5

Made for us by mummamills herself as the base of the wonderful chowder that was to follow. A good rich stock very easily made!