How to make Fish Stock:
Rough chop all the vegetables.
Heat a little olive oil in a large sauce pan and roast the vegetables or to let them sweat (start to soften and release their liquids) for a few minutes over the heat.
Remove the beef to a plate and pour off the oil in the pot.
Add water and fish heads/bones.
Cover with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low.
As the water first begins to boil, skim off any foam that rises to the surface. It is important to remove this foam as this is impurities and off flavors.
Cook for at least 4 hour so the vegetable and the heads/bones have enough time to infuus the water.
If you use a pressure cooker then is 1 hour enough and it will likely taste richer and more fully flavored than the slow simmered version)
Take the pot off the stove and remove all the vegetables and the bones with a slotted spoon.
Set your strainer over a big bowl and line it with cheese cloth or coffee filters.
Pour the stock through.
Divide the stock into storage containers, cool completely, and then freeze.
Ingredients for Fish Stock:
- 2 lbs ( 900g) of fish heads and bones (fish heads alone will suffice)
- 2 onions - peeled
- 3 carrots - pee
- 4 celery stalks - washed
- a little olive oil
*Do not use oily fish such as salmon for fish stock or you will stink up
the whole house! Only use non-oily fish such as sole, turbot, rockfish or snapper.