Information
Total time: under 1 hour
Skill level: Easy
Cost: Inexpensive
Yield: Makes 8 cups
Notes
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.
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
Directions
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.
Nutritional Information
Nutrients per serving
Nutritional information is based on 8 servings.
21kcal (1%)
11mg (1%)
0mg (1%)
64mcg RAE (2%)
41mg
4mg
1g
0g
0g
1g
1mg (0%)
159mg (7%)
0g (1%)
2g (3%)
0mg (0%)