Slow Cooker Recipe

Fish Stock Recipe

Fish Stock Recipe

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Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:

Fish stock is a very light broth that is often used when pouching seafood; but also equally compatible with delicate fish soups as well as hearty stews. The primary difference between preparing fish stock and other stocks discussed here is that fish stock cannot simmer for long periods of time. If it is simmered for more than one hour after reaching the simmering point, it will become bitter in taste. For best results, use only the bones of white fish [such as cod, halibut, or grouper]. Oily fish such as mackerel, salmon and bluefish are not suitable for broth. If heads are added, remove the eyes and gills. Shrimp shells are also suitable for use in preparing fish stock. For added flavour, dry white wine can be substituted for one cup of water.

The following recipe yields approximately 3 cups of fish stock.


  • 2 lb (900g) fish bones and trimmings
  • 2 carrots
  • 1 onion peeled and sliced
  • 6 whole white peppercorns
  • 1 bouquet garni
  • 3 cups water


  • Rinse bones and trimmings in cold water
  • Cut large bones and pieces of fish into chunks
  • Place vegetable in the base of the slow cooker
  • Add peppercorns and bouquet garni
  • Place fish bones and pieces on top
  • Pour water into pot, making sure bones are covered leaving 3cm (1 inch) space at the top
  • Cover and cook on high 1 hour or until simmering
  • Remove scum with slotted spoon
  • Reduce heat
  • Simmer 1 hour NOT LONGER
  • Strain in fine sieve or wet cheesecloth
  • Cool quickly
  • Store in refrigerator or freezer until ready to use
  • Recipe End

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