How to Make Fish Stock - an simple way to get more nutrient-dense food in your diet. Budget friendly and little hands on time.
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5 from 2 votes

How to Make Nutritious Fish Stock

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4


  • head and/or carcass of wild non-oily fish rockfish, halibut, sole
  • vegetable scraps of your own choosing carrots, onions, bell peppers*
  • 4-6 bay leaves my pick
  • 1 tablespoon whole peppercorns my pick
  • 1 tablespoon unrefined salt my pick
  • 3-4 quarts filtered water


  • Place fish heads/carcass and vegetable scraps along with seasonings in a large stockpot. Bring to a boil
  • Reduce heat to medium and gently simmer for 45 minutes.
  • Strain broth using a fine mesh sieve into jars such as these quart size or half-gallon jars.
  • Refrigerate for up to one day or store in the freezer for up to 2 weeks.


* For vegetable scraps, I personally always like to keep it simple with just salt and pepper and a little bit of onion since fish already is so flavorful but experiment with your favorite flavors and come up with your own "fish stock"!