Total Time
2hrs 40mins
Prep 1 hr
Cook 1 hr 40 mins

A simple fish stock that can be eaten as a soup or ued for stock to add to othe dishes. Very healthy, ues fresh ingredients and enjoy :)

Ingredients Nutrition

  • 9 lbs fish bones, from any firm whitefish such as Sea bass, Rockfish, Halibut, etc
  • 4 quarts purified water
  • 8 ounces maui onions, coarsely chopped
  • 1 lb yellow carrot, coarsely chopped
  • 8 ounces bamboo shoots, thin sliced
  • 4 ounces shallots, coarsely chopped
  • 1 cup coarsely chopped leek, white part only
  • 14 cup fresh parsley, loosely packed
  • 4 sprigs fresh thyme or 4 sprigs dried thyme
  • 3 bay leaves, whole
  • 4 elephant garlic cloves, lightly crushed and left unpeeled
  • 1 tablespoon white peppercorns, whole
  • sea salt, to taste

Directions

  1. Rinse the fish bones well under cold running water.
  2. Place the bones in a large stockpot, cover with water and bring the mixture to a simmer.
  3. Cook for 10 minutes, skimming frequently.
  4. Add the rest of the ingredients and simmer for 1 hour.
  5. Remove the fish bones and vegetables with a slotted spoon.
  6. Strain the stock through a cheesecloth-lined strainer.
  7. Allow to cool and skim the surface.
  8. Divide into small containers and freeze for future use.