Fish is a savory and flavorful liquid that can enhance any type of seafood recipe. It is made by simmering fish bones and scraps along with aromatic vegetables and herbs. The stock is then used as a base for soups, stews, sauces, and risottos. In this article, we will provide you with a simple recipe for fish stock that you can easily make at home.

Ingredients:

– 2 lbs. of fish bones and scraps (any type of white fish such as cod, halibut, or haddock will work)
– 2 cups of chopped onions
– 1 cup of chopped carrots
– 1 cup of chopped celery
– 4 cloves of garlic, crushed
– 1 tbsp of whole black peppercorns
– 2 bay leaves
– 1 tsp of dried thyme
– 1 tsp of dried parsley
– 10 cups of water

Instructions:

1. Rinse the fish bones and scraps thoroughly under running water to remove any impurities.

2. In a large stockpot, add the fish bones and scraps, chopped onions, carrots, celery, garlic, whole black peppercorns, bay leaves, dried thyme, and dried parsley.

3. Pour 10 cups of water over the ingredients to cover everything in the pot.

4. Place the pot on the stove over high heat and bring the mixture to a boil.

5. Once the mixture comes to a boil, reduce the heat to low and let it simmer gently for 1 hour. Skim off any foam or impurities that rise to the surface.

6. After the simmering time, remove the pot from the heat and strain the mixture through a fine-mesh strainer or a cheesecloth-lined colander.

7. Discard the solids and let the liquid cool to room temperature.

8. Once the liquid has cooled, transfer it to airtight containers and store them in the refrigerator for up to 3 days or freeze for up to 3 months.

Tips:

– You can use any type of white fish bones and scraps for this recipe. The fish head is an excellent source of flavor and gelatin, which gives the stock a rich and satisfying texture.
– Do not add salt to the stock. You can season your dishes later with salt when you use the stock in your recipes.
– You can add other aromatics such as leeks, fennel, or tomatoes to the stock for additional flavor.
– You can also roast the fish bones and vegetables in the oven for a deeper and more complex flavor. Just spread them out on a baking sheet and roast them at 400°F for 20-25 minutes before adding them to the stockpot.
– The fish stock can be used as a base for different seafood dishes such as clam chowder, bouillabaisse, or seafood stew.

In conclusion, fish stock is a flavorful and versatile liquid that can elevate your seafood recipes. With this simple recipe, making your own fish stock at home is easy and affordable. You can use it in different dishes to enhance their flavor and nutrition. Once you try this recipe, you will never go back to store-bought stock again.

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