Type what you have

Ingredients

• ✓ fish head
• fish bone
• fish trimming
• butter
• leek
• carrot
• celery
• white wine
• water
• bouquet garni
• black peppercorn
• lemon

Instructions

1. 1 Wash fish in cold water and drain well.
2. 2 Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.
3. 3 Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.

By TerryWilson

Ingredients

• ✓ fish head
• olive oil
• onion
• celery
• carrot
• green bell pepper
• cilantro
• oregano
• bay leaf
• water
• fish bone
• fish spine
• fish tail
• clam juice
• black peppercorn

Instructions

1. 1 Heat olive oil over medium-high heat in a large stockpot. Cook and stir onions in the hot oil for 5 minutes. Add celery, carrots, and bell peppers and saute for an additional 5 minutes. Stir in cilantro, oregano, and bay leaves. Saute for 2 minutes more. Add water, fish parts, fish heads, clam juice, and peppercorns.
2. 2 Bring mixture to a boil, reduce heat to low, and let simmer, uncovered, for at least 4 hours. Turn off heat and let cool for about 30 minutes.
3. 3 Remove bulk items from stock using a skimmer or slotted spoon. Strain stock through a fine-mesh strainer into a large container, making sure all fish bones have been removed. Use or freeze for future use.

By Sophia Del Carmen