How to make Fish Stock -

The base for fish curries, sauces and soups.

Sanjeev Kapoor

This recipe is from the book Microwave Cooking Made Easy.

Main Ingredients : Fish Bones, Celery (सेलेरी /अजमुद)

Cuisine : Fusion

Course : Gravies, Sauces and Stocks

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 : 6-10 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Fish Stock Recipe

  • Fish Bones 200 grams

  • Celery 1 medium

  • Mushroom sliced 1 large

  • Celery chopped 2-3 inch stalk

  • Bay leaf 1

  • Black peppercorns 4-6


Step 1

Wash fish bones, head and skin. Take five cups of water in a Microwave bowl and add fish bones, head, skin (any other unutilised portion of fish), onion, mushroom, celery, bay leaf and peppercorns and cook covered on Microwave HIGH (100%) for five minutes.

Step 2

Strain and use the liquid as stock.

website of the year 2013
website of the year 2014
website of the year 2016
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.