Fish Stock


  • 3 gallons of water
  • 3 carrots, chopped
  • 2 white onions, chopped
  • 1 bunch celery, chopped
  • 2 bay leaves
  • handful of black peppercorns
  • white fish bones, head & flesh (cod used in this recipe)
  • salt & pepper


  1. Heat water in a large stock pot
  2. Add vegetables, bay leaves, peppercorns and fish parts and season with salt and pepper
  3. Bring pot to a boil
  4. Cover, lower heat & simmer 25 minutes, until vegetables are very soft
  5. Strain and it's ready for use.  Or cool, pour into ice cube trays and freeze.  When frozen, remove cubes from trays and place in freezer bags