Recipe courtesy of Cheryl Smith

Fish Stock

  • Yield: depends upon amount of fish bo
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Reserved bones of white fish

1 medium onion, roughly chopped

2 garlic cloves, roughly chopped

2 thyme sprigs

2 carrots, roughly chopped

2 celery stalks, roughly chopped (optional)

Scallion trimmings

Cilantro stems


Put all ingredients into a stockpot and add enough water to just cover ingredients. Bring to a gentle boil then reduce to a simmer. Cook for 30 minutes. Strain and cool then refrigerate or freeze.

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