Name: Fish/Seafood Stock
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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Fish/Seafood Stock

| Photography by Kathryn Brass-Piper
| June 28, 2018

Fish/Seafood Stock

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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

Instructions

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.