Published by Chronicle
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.
Total Timeunder 1 hour
Make Ahead RecipeYes
Taste and Textureherby, savory
Type of Dishstock
- 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
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.
2006 Jeff Koehler