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Fish Broth

A nutritious stock used as a base for fish soups and sauces. Based on an original recipe from Jack McNulty with thanks.

Time 2 Hours
Skill Level Easy

Ingredients List

Serves 2
  • kg fish bones (with tails and gills removed)
  • 4 cloves garlic (whole)
  • 1 in onion (peeled and cut in half)
  • 1 medium carrot (cleaned and cut into large pieces)
  • 6 whole cloves
  • 1 bunch parsley stems
  • 0.5 bunch fresh thyme
  • 7.5 cl white wine (select a wine with very good acidity)


  1. Rinse the fish well under cold running water until the water runs clear. Place all of the fish in a large pot and cover with cold water.
  2. Bring the water to a boil, then immediately strain and rinse the bones.
  3. Clean the pot well and return to the stove.
  4. Add the garlic, onion halves, cloves, thyme and parsley stems.
  5. Add 10cl of water and heat over medium high heat.
  6. Add the fish bones and then the white wine.
  7. Reduce by about one-half then add three liters of cold water.
  8. Bring back to a simmer and cook gently for 30 minutes, making sure to skim the broth well.
  9. Turn off the heat, cool for about one hour, then strain well and cool immediately.