Recipe courtesy of Cheryl Smith

Quick Fish Stock

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 1 to 1/2 cups
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2 tablespoons olive oil

2 shallots, roughly chopped

1 head garlic, cut in half

1/2 cup fennel stalks, roughly chopped

4 black peppercorns

1 carrot, roughly chopped

Fish bones from 1 or 2 fish, roughly chopped

1/2 cup white wine

2 1/2 cups water


  1. Heat saucepan over medium heat. Add olive oil, shallots, garlic halves, fennel, peppercorns, carrot and saute for a few minutes. Add fish bone and continue to saute for 5 minutes then add wine and water. Bring to a boil, then reduce to a simmer for 20 minutes and strain. Use immediately or cover and refrigerate.
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