The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Fish Stock
Fish Stock
{Serving suggestion only*}
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Elevate your seafood dishes with this classic French fish stock, one of the six foundational stocks in culinary tradition. Made with white fish bones and aromatic vegetables, this light, clear broth provides the perfect base for countless seafood soups, sauces, and risottos. The recipe emphasizes using non-oily white fish like halibut or turbot for a clean, delicate flavor without fishiness. Perfect for making an exquisite beurre blanc sauce that transforms simple grilled fish into a restaurant-worthy meal. Master this essential technique and unlock a world of refined seafood cookery. - Claude
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Ingredients
2 kg halibut or turbot bones, washed, cleaned and trimmed into 5cm by 5cm pieces
6 liters cold water
1 medium onion, peeled and thinly sliced
2 large carrots, peeled and thinly sliced
100g button mushrooms, thinly sliced
1 fennel bulb, thinly sliced

(continued in the next column ↗️)

1 leek, thinly sliced
2 celery sticks, thinly sliced
0.5g coriander seeds, toasted and lightly crushed
0.2g black peppercorns, lightly crushed
A few sprigs of fresh dill
A few sprigs of fresh parsley
Directions
Clean and trim the fish bones into 5cm by 5cm pieces.
Soak the bones in cold water to remove any blood.
Drain the soaked bones and transfer to a large pot.
Add the sliced onion, carrots, mushrooms, fennel, leek, and celery to the pot.
Add the crushed coriander seeds and black peppercorns.
Cover with the cold water and place on the heat.
Bring to a boil and immediately reduce to a simmer.
Skim off the foam and impurities that rise to the surface.
Simmer gently for about 45 minutes, no longer, to keep the stock fresh and delicate.
In the final few minutes, add the dill and parsley sprigs.
Turn off the heat and allow the herbs to infuse as the stock settles.
Strain the stock through a fine sieve or cheesecloth.
The stock should be clear with a slight greenish tint and not fishy at all.
Servings\Yield
Makes approximately 4-5 liters of stock
Nutrition Facts
Nutrition Per Serving (1 cup) - Calories: 45; Total Fat: 1g (Saturated Fat: 0g); Cholesterol: 5mg; Sodium: 65mg; Total Carbohydrates: 4g (Dietary Fiber: 1g, Sugars: 2g); Protein: 5g; Calories from Fat: 9 (20%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... One of the Six Basic Stocks. This stock works beautifully as the foundation for a fish beurre blanc sauce. To make this sauce, reduce some of the stock until intensified, then combine with a wine and vinegar reduction. Emulsify cold butter into the mixture, add a splash of cream, and finish with fresh herbs like dill. Serve with grilled fish and seasonal vegetables for an elegant meal.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: fish, stock, bones, seafood, broth, base
🗂️ Categories: 🐟 Fish & Seafood, 🥣 Sauces & Stocks, 🥣 Soups & Stews
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Fish Stock was added on May 18, 2025 and last updated on June 22, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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