Seafood Stock
Instructions
- 1
Rinse the fish bones and heads under cold water to remove any blood or impurities. This prevents the stock from becoming cloudy.
- 2
In a large stockpot, heat a small amount of oil over medium heat. Add the onion, celery, carrots, and fennel. Cook for 5 minutes until slightly softened but not browned.
- 3
Add the garlic and cook for another minute until fragrant.
- 4
Add the fish bones, heads, and shrimp shells to the pot. Pour in the white wine and let it simmer for 2-3 minutes to cook off the alcohol.
- 5
Add the water, ensuring all ingredients are covered by at least 2 inches. If needed, add more water.
- 6
Add the thyme, bay leaves, peppercorns, and squeeze in the lemon juice, then drop the lemon halves into the pot.
- 7
Bring the mixture to a gentle simmer over medium heat. Do not let it boil vigorously as this will make the stock cloudy.
- 8
Once simmering, reduce heat to low and maintain a gentle simmer. Skim off any foam or impurities that rise to the surface with a ladle or skimmer.
- 9
Simmer uncovered for 30-40 minutes. Do not simmer longer than 45 minutes as seafood bones can make the stock bitter if overcooked.
- 10
Remove from heat and strain the stock through a fine-mesh sieve lined with cheesecloth into another pot or large bowl. Press gently on the solids to extract liquid.
- 11
Let the stock cool completely before storing. It can be refrigerated for up to 3 days or frozen in ice cube trays or containers for up to 3 months.
Chef's Note
"This homemade seafood stock transforms kitchen scraps into liquid gold - save those shrimp shells and fish bones! It's the secret foundation for incredible bisques, chowders, and risottos that will taste like they came from a seaside restaurant."
