The flavorful handmade seafood stock is excellent for seafood soups, paella, and many other dishes.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 5 hrs 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 tablespoon olive oil
- 2 large onions, coarsely chopped
- 1 bunch celery, coarsely chopped
- 4 large carrots, coarsely chopped
- 2 large green bell peppers, coarsely chopped
- 1 bunch fresh cilantro
- ½ bunch fresh oregano
- 2 bay leaves
- 3 ½ (1 liter) bottles water
- ½ pound fish parts (such as bones, spine, and tail)
- 2 large fish heads
- 2 cups clam juice
- 1 teaspoon whole black peppercorns
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 125 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 1 g |
| Sodium | 200 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |