If you are out there catching snapper this summer, why not keep your fish frames and use them to make delicious stock or soup?

To make stock:

  1. Add 3-4 fish frames and any other fish offcuts to a big pot.
  2. Add a roughly chopped onion, a roughly chopped carrot, some parsley stalks, a bay leaf and about 4 litres of cold water and bring to the boil.
  3. Skim any impurities off that come to the surface once it has come to the boil, then simmer gently for 20 minutes or so.
  4. Cool, strain and keep in the fridge for 2-3 days or freeze. Use for soup, chowder or risotto that features fish or seafood.


Snapper Frame Soup


  • pinch of saffron (optional)
  • ½ onion
  • 2 carrots
  • 1 leek
  • 1 zucchini, finely chopped
  • splash olive oil
  • 1 tin chopped tomatoes
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • ½ tsp fennel seeds
  • few parsley sprigs
  • zest of a lemon
  • salt and pepper
  • 1 litre fish stock
  • any cooked fish that came off the frames if you made your own stock (or a fillet of snapper, chopped into bite-sized pieces, if you didn’t)
  • juice of a lemon


  1. Put the pinch of saffron in a little boiling water to soak for 15 minutes or so.
  2. Finely chop the onion, carrot and leek and sweat it in the olive oil in a big soup pot.
  3. When the onion is soft and a little bit see through, add the saffron strands and liquid, tomatoes, garlic, bay leaf, fennel seeds, parsley, lemon zest, seasoning, fish stock and chopped zucchini.
  4. Bring to the boil, and then simmer gently for 15-20 minutes until the vegetables are cooked.
  5. Add the fish (uncooked will take a few minutes more than cooked), heat through, and taste. Season, add lemon juice to taste and serve with fresh bread.

Happy Summer everyone! Wishing you a wonderful Christmas and a New Year full of good health and good cheer…

If you make this recipe, snap a photo and hashtag #coromandelflavour – I love to see what you’ve been making and any feedback is really welcome.