Description
This tasty homemade seafood stock is perfect for making seafood soups, paella, and much more.
Ingredients
- 1 tablespoon olive oil
- 2 large onions, coarsely chopped
- 1 bunch celery, coarsely chopped
- 4 large carrots, coarsely chopped
- 2 large green bell peppers, coarsely chopped
- 1 bunch fresh cilantro
- ½ bunch fresh oregano
- 2 bay leaves
- 3 ½ (1 liter) bottles water
- ½ pound fish parts (such as bones, spine, and tail)
- 2 large fish heads
- 2 cups clam juice
- 1 teaspoon whole black peppercorns
Instructions
- Heat olive oil over medium-high heat in a large stockpot. Cook and stir onions in the hot oil for 5 minutes. Add celery
- carrots
- and bell peppers and saute for an additional 5 minutes. Stir in cilantro
- oregano
- and bay leaves. Saute for 2 minutes more. Add water
- fish parts
- fish heads
- clam juice
- and peppercorns.
- Bring mixture to a boil
- reduce heat to low
- and let simmer
- uncovered
- for at least 4 hours. Turn off heat and let cool for about 30 minutes.
- Remove bulk items from stock using a skimmer or slotted spoon. Strain stock through a fine-mesh strainer into a large container
- making sure all fish bones have been removed. Use or freeze for future use.
Prep Time: 20 mins
Cook Time: 4 hrs 20 mins
Total Time: 5 hrs 10 mins
Servings: 10