Showing Spanish food culture

Recipe: Fish Stock for Paella

Courtesy by Chef Etienne Sonntag, Embassy of Spain, Tokyo.

Fish Stock for Paella

Chef Etienne’s advice: If you are short of time, good quality ready-made fish stock can be substituted, although the result will be different.


  • 1 kg white fish heads & bones (turbot or red mullet, cod or monkfish)
  • 2 l water
  • 30 ml olive oil
  • 100 g leek
  • 50 g carrot
  • 1/2 fennel bulb
  • 1/2 onion
  • 1 tomato
  • 2 cloves garlic
  • flat parsley, bay leaf, thyme



  1. Rinse the fish bones.
  2. Fry those bones in the olive oil in a deep pan for 5 minutes, being careful not to brown them.
  3. Add cold water to the bones.Bring to a boil,then skim the scum off the surface.
  4. Reduce heat to low and add all vegetables and herbs.Simmer for 30 minutes, then carefully strain the stock through a fine sieve.