- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 1 Time
Can be made ahead of time.
A tasty, delicate stock that is quick and easy to make.
1. Bring the fish trimmings, onions, celery, and 7 cups water just to a boil in a large saucepan over high heat, skimming off any foam that rises to the surface.
2. Add the thyme, parsley, bay leaf, salt, and peppercorns. Partially cover the pan, reduce the heat to medium-low, and simmer for about 20 minutes.
3. Strain the stock into a large bowl. Use immediately, or cool and refrigerate.
The stock can be cooled and refrigerated for up to 2 days.
Freeze for up to 2 months.
Do not use bones from oily fish, such as mackerel, or the stock will be too cloudy and strongly flavored.
Nutritional information is based on 8 servings.