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Fish Stock

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Each 1 pound of fish heads and bones, plus some vegetables, makes 4 cups of rich, tasty stock. Avoid vigorously boiling the fish; the goal is to simply extract the essence and aromas of the sea.

To store the stock, let cool, then cover and refrigerate for up to 2 days or freeze for up to 3 months.

Makes8 cups

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Taste and Textureherby, savory

Type of Dishstock

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, roughly chopped
  • 1 carrot, cut into 10 or so pieces
  • 2 pounds heads and bones of monkfish or another white fish
  • 1 celery rib, cut into thirds
  • 10 sprigs fresh flat-leaf parsley
  • 12 peppercorns
  • ½ teaspoon salt
  • 9 cups water

Instructions

In a stockpot, Dutch oven, or another large heavy pot, heat the oil over medium heat. Cook the onion and carrot until they begin to brown and release their juices, about 5 minutes.

Add the fish heads and bones, celery, parsley, peppercorns, salt, and water.

Bring almost to a boil, then reduce the heat and simmer, partly covered, for 30 minutes.

Strain and reserve the stock, discarding the solids.

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