Ingredients:

  • 2 lbs (900g) Fish Bones and Heads (from white fish like cod, haddock, sole, or flounder, gills removed!)
  • 1 tbsp (15ml) Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, roughly chopped (about 1 cup, 150g)
  • 2 stalks Celery, roughly chopped (about 1 cup, 100g)
  • 1 medium Carrot, roughly chopped (about ½ cup, 75g)
  • 1 Leek, white and light green parts only, thoroughly washed and sliced (about ½ cup, 75g)
  • 4 cloves Garlic, lightly crushed
  • 1 sprig Fresh Thyme
  • 1 Bay Leaf
  • 6 sprigs Parsley stems (save the leaves for garnish!)
  • 10 Peppercorns, whole
  • 1 cup (240ml) Dry White Wine (optional)
  • 8 cups (1.9 liters) Cold Water
  • 1 tbsp (15ml) Lemon juice or White wine vinegar (optional)

Instructions:

  1. Rinse the fish bones thoroughly under cold running water. Make sure the gills are removed, as they can add a bitter taste. Chop larger bones into smaller pieces.
  2. Heat oil in the stockpot over medium heat. Add onion, celery, carrot, and leek. Sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant, without browning.
  3. Add the fish bones, thyme, bay leaf, parsley stems, peppercorns, and white wine (if using) to the pot. Cook for 2-3 minutes, allowing the wine to reduce slightly.
  4. Pour in the cold water, ensuring the fish bones are completely submerged. Bring to a gentle simmer – do not boil! Skim off any scum that rises to the surface (this is important for a clear stock). Add lemon juice or white wine vinegar.
  5. Reduce the heat to low and simmer gently for 45 minutes, continuing to skim off any scum. Remember, boiling will make the stock cloudy and bitter.
  6. Carefully strain the stock through a fine-mesh sieve or cheesecloth-lined colander into a large bowl. Discard the solids.
  7. Allow the stock to cool completely before storing it in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months. This homemade fish stock is now ready to use.