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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
0 comments • 3 ratings