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Halibut heads fish stock

Author Joost Nusselder


  • 3 halibut fish heads (or other non-oily fish)
  • 1 onion diced
  • 2 carrots chopped
  • 1 stalk celery chopped
  • 1 bell pepper chopped
  • 4 bay leaves
  • 1 tbsp peppercorns
  • 1 tbsp salt
  • 1 big pot of filtered water


  • Place the fish heads, vegetables, and seasoning in your pot.
  • Fill with water and bring to a boil.
  • Let it boil on high heat for a few minutes, then bring down to medium heat.
  • Simmer for 60 minutes.
  • Strain the stock in a fine sieve.
  • Place in bottles or jars and keep in the fridge for a few days. Keep the rest in the freezer for up to 14 days.