Fish Stock

Makes 4 litres of stock, can use half and freeze half


  • Five (5) litre pot with lid
  • 2-3 fish frames (snapper, blue eye cod, flathead, mulloway)
  • Water ¾ full
  • Teaspoon of salt
  • Bay leaf
  • 3-4 peppercorns
  • Off cuts of vegies fro soup (celery, onion, carrot trim)


  1. Put everything in the pot on max heat, bring to the boil then turn down to simmer for 30 minutes.
  2. Strain off stock, place fish frames in a tray and spread out and allow to cool
  3. Then pick out any meat left on the bones to reintroduce to the soup in final stages