How to make Fish Stock -

Stock made with fish bones, head and skin used in fish based gravies and soups.

Sanjeev Kapoor

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Fish (मछली), Onion (प्याज़ )

Cuisine : Fusion

Course : Gravies, Sauces and Stocks

You can also find more Gravies, Sauces and Stocks recipes like Sweet Chilli Sauce Sichuan Sauce Cheesy Chaat Dip with Crispies Kolhapuri Tambda Rassa

Fish Stock

Fish Stock Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Fish Stock Recipe

  • Fish 200 grams

  • Onion sliced 1 medium

  • Celery roughly chopped 2-3 inch

  • Mushroom sliced 1 large

  • Bay leaf 1

  • Black peppercorns 4-6


Step 1

In a pan put fish bones, head, skin (any unutilised portion of fish), five cups of water, onion, mushroom, celery, bayleaf and peppercorns and put it on heat.

Step 2

Bring it to boil, remove any scum, which comes on top and then simmer for fifteen minutes. Remove from heat, strain and use the liquid as stock.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.