- 3 to 4 pounds fish heads (gills removed), or a combination of heads and bones (1.5 kg to 1.8 kg)
- 1 onion, chopped
- 2 cloves garlic, peeled and smashed
- 2 stalks celery, chopped
- 6 parsley stems
- 1 teaspoon black peppercorns
- 1 bay leaf
- 6 to 8 cups/(1.4 to 2 L) water, approximately (or 6 cups water and 1 cup white wine)
Make sure the gills of the fish are removed (they can make the stock bitter). Wash the heads and parts well by soaking and running under water to remove any blood.
Put the heads and any bones in a large pot. Add the onion, garlic, celery, parsley, peppercorns and bay leaf. Pour in enough cold water to just cover the fish parts (no more than 8 cups, or the flavor will be diluted).
Bring to a simmer. Simmer gently for 30 minutes, never letting the broth come to a full boil. Skim any foam that rises to surface.
Strain in a colander, pressing on the solids to release liquid. Strain again, this time through a fine mesh strainer. Chill the broth.
Refrigerated fish stock will stay fresh up to 5 days, or can be frozen for several months.
Recipe credits: Marks Daily Apple