Fish/Seafood Stock

By / Photography By Kathryn Brass-Piper | June 28, 2018

Ingredients

  • 2 pounds fish bones, shrimp shells, lobster shells
  • 1 large onion
  • 1–2 stalks of celery chopped in 3-inch pieces (green leafy tops included)
  • 1–2 carrots chopped in 3-inch pieces
  • 1 bay leaf
  • a few sprigs of flat-leaf parsley and thyme
  • 1 tablespoon peppercorns

Preparation

Add all to stockpot and cover with 10 cups of water. Bring to simmer (DO NOT BOIL) and continue to simmer for 30–45 minutes. Strain through fine-mesh sieve. Discard solids.

Ingredients

  • 2 pounds fish bones, shrimp shells, lobster shells
  • 1 large onion
  • 1–2 stalks of celery chopped in 3-inch pieces (green leafy tops included)
  • 1–2 carrots chopped in 3-inch pieces
  • 1 bay leaf
  • a few sprigs of flat-leaf parsley and thyme
  • 1 tablespoon peppercorns
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