Type what you have

Ingredients

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