Recipes > Soup > Stock > Fish Stock

Fish Stock


  • 1 tablespoonful of butter or of drippings
  • 1 tablespoonful of chopped onion
  • 1 tablespoonful of chopped carrot
  • 1 tablespoonful of chopped turnip
  • fish-bones, head, and trimmings
  • 1 stalk of celery
  • sprigs of parsley
  • sprigs of thyme
  • 1 bay-leaf
  • 1 tomato or a slice of lemon
  • salt
  • pepper


Put into the soup-pot the butter or drippings. Add the onion, carrot, and turnip. Fry them without browning, then add fish-bones, head, and trimmings, the celery, parsley, thyme, bay-leaf, tomato or lemon. Cover with water, and simmer them for an hour or more. Season with salt and pepper. Strain.

When this stock is used for soup, make a roux of one tablespoonful each of butter and flour, add a cupful of milk or cream, and add this amount to each pint of the fish stock.


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The Century Cook Book (1901).

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