Homemade Fish Stock


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Yield:

12 cups

Added:

December 5, 2009

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Ingredients

1 1/10 pounds (500 g) of fish heads, bones and fins (sea bass, cod...)
16 cups (4 l) of water
1 tablespoon thyme branch (or 3 of dry thyme)
3 tablespoons of tarragon
2 tablespoons of parsley
2 tablespoons trimmings from a fennel bulb
2 tablespoons of chervil
1 bay leaf
2 shallots
1 carrot

Preparation

1
Rinse fish pieces and dip them in 3 cups of salted water so all the remaining blood gets out.
2
Peel shallots and carrot. Cut them by half.
3
Fill a casserole with 13 cups of water. Add all herbs, fennel trimmings, shallots and carrot and get to a boil.
4
When water is boiling, add fish pieces and reduce heat. Leave covered for 20 to 25 minutes.
5
Take fish, carrot and shallots out and filter passing your stock through a strainer.
6
That’s it! Let it cool down and freeze or refrigerate (if you’re going to use within a few days).

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