Fish Stock

Name: Fish Stock
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; 1/2 teaspoon salt; 9 cups water

9 ingredients

5 steps

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
1/2 teaspoon salt
9 cups water

Directions

1

In a stockpot, Dutch oven, or another large heavy pot, heat the oil over medium heat.
2

Cook the onion and carrot until they begin to brown and release their juices, about 5 minutes.
3

Add the fish heads and bones, celery, parsley, peppercorns, salt, and water.
4

Bring almost to a boil, then reduce the heat and simmer, partly covered, for 30 minutes.
5

Strain and reserve the stock, discarding the solids.