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Stock is the base for all sorts of delicious dishes such as risottos, sauces, stir-fries and, of course, soups.


  • 2 kg Fish bones cut into 4 inch size pieces white fish preferably

  • 2 tablespoons vegetable oil

  • 1 Onion peeled and sliced thinly

  • 0.25 bulb Fennel thinly sliced

  • 1 thinly sliced Leek white part only

  • 10 white peppercorns

  • sea salt

  • Parsley or coriander stalks

  • 2 Bay leaves

  • 1 cup white wine

  • 1 Lemon sliced

  • 4 L Water


  • 1.

    Place the fish bones in a large saucepan and under slow-running cold water, and rinse the fish bones until the water is clear.

  • 2.

    Make sure the bones are well rinsed to ensure there is no blood left on them.

  • 3.

    Heat the vegetable oil in a large saucepan or stockpot and add in the onion, fennel, leek, peppercorns, herbs and salt and cook until the vegetables are soft.

  • 4.

    Add the bones and cook for about 10 minutes, stirring occasionally.

  • 5.

    Add the wine, lemon slices and the water and bring to the boil, then turn down the heat to a simmer.

  • 6.

    Simmer for 20 minutes only.

  • 7.

    Turn off the heat and let sit for 10 minutes and skim any foam off the top.

  • 8.

    Strain the stock through a fine meshed sieve or a napkin.

  • 9.

    Use as a base for Hot and Sour Prawn Soup and Vichyssoise with Seared Scallops.

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