Fish Stock
Prep time
Cook time
Total time
Fish stock forms the basis of many dishes, particularly fish soups and sauces. Fish broth by itself can be served as a basic soup.
  • Half a lemon
  • Half a leek
  • 3 onions
  • 3 celery
  • 1lb white fish bones
  • 1 tsp coriander seeds
  • 1 bay leaf
  • 3 pints of water
  1. Chop up the leeks, onions and celery. Put into pan with crushed coriander seeds, salt & pepper and fish bones
  2. Add the cold water, heat and bring to a simmer.
  3. Stocks are simmered gently, with bubbles just breaking the surface, and not boiled. If a stock is boiled, it will be cloudy.
  4. Simmer for 15 mins - removing any fatty scum that rises to the top with a ladle
  5. Pour contents through a sieve in order to get the fish stock liquid
  6. Discard solids i.e. fish bones, etc, leaving a thin, highly-flavoured liquid to give a classic stock
  7. Stocks can be frozen and kept indefinitely but are better fresh.
Recipe by Paleo Diet at