Learn how to make a flavorful and versatile fish stock from scratch. This homemade fish stock is perfect for enhancing the taste of soups, sauces, and seafood dishes.
Preparation time
15min
Cooking time
45min
Ingredients
8 Servings
- 2 bay leaves
- 10 black peppercorns
- 1 carrot
- 2 stalks celery
- 900 grams fish bones
- 1 onion
- 1 bunch parsley
- 1500 ml water
Directions
Step 1
Rinse the fish bones thoroughly under cold water to remove any blood or impurities.
Step 2
In a large stockpot, combine the fish bones, water, chopped onion, celery, and carrot.
Step 3
Add the bay leaves, black peppercorns, and parsley to the pot.
Step 4
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently.
Step 5
Skim off any foam or impurities that rise to the surface during the simmering process.
Step 6
Simmer the stock for about 30-45 minutes, ensuring it does not boil vigorously.
Step 7
Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or another pot to remove the solids.
Step 8
Allow the stock to cool before storing it in airtight containers in the refrigerator or freezer.