How to Make Fish Stock
  • 2½ to 5 pounds fish “wracks” or whole carcasses of nonoily fish such as haddock
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • 3 carrots
  • 1 onion
  • 3 stalks celery
  • 5 quarts cold filtered water
  1. Place all of the ingredients in a large stockpot and add filtered water to cover.
  2. Bring to a boil and skim the scum off the top. Simmer gently for 30 to 45 minutes.
  3. Remove from the heat and allow to cool on the counter for about 1 hour.
  4. Strain the stock through a cheesecloth-lined strainer (to catch any loose herbs) into a large bowl or separate, smaller pots and place in the refrigerator to cool (I usually do this overnight).
  5. Ladle the stock into freezer-safe containers.
  6. Label, date, and store in the freezer until you’re ready to use it.
Recipe by Sustainable Dish at