How to Make Fish Stock (Broth)

Cut the tops off the celery and place them aside.

Peel the carrots, cut off the tops, and cut them into a couple of pieces.

Remove the skin from the onions and cut them into a few chunks.

Add all the vegetable scraps to a compost bin.

Remove the gills from the fish carcasses using kitchen scissors, making sure to rinse off any remaining blood.

Place the fish carcasses in the pot after removing the gills and rinsing them.

Separate the fish into two pots if you have enough to make two batches of stock.

Add enough water to each pot to cover the fish and vegetables, filling about 3/4 of the way.

Add two bay leaves to each pot, along with a sprinkle of salt and pepper.

Place the pots on the stove over medium to high heat, ensuring it reaches a nice simmer, not a rolling boil.

Simmer for 30 minutes, scraping off any foam that builds up on the top during cooking.

After 30 minutes, turn off the heat and let the stock cool down before proceeding to the next step.

Equipment Needed

Spice Level:

Dietary