Fish Stock

5 ingredients
7 steps

Ingredients

  • 1 large onion, peeled
  • 1 large carrot, peeled
  • 1 stalk celery, including top
  • 3 pounds bones, including heads, from nonoily fish such as sole or flounder
  • 6 cups water

Directions

  1. 1
    Chop the vegetables into quarter-inch cubes so they will infuse the maximum flavor to the broth.
  2. 2
    Place them in a stockpot that holds at least three quarts.
  3. 3
    Lay the fish bones on top.
  4. 4
    Pour the water over.
  5. 5
    Place over medium heat and bring very slowly to a boil, then immediately lower the heat.
  6. 6
    Simmer for 15 minutes.
  7. 7
    Remove the pot from the heat and let the stock cool completely before straining.

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