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Fish Stock for Bouillabaisse

makes 2 quarts

Ingredients
  • 10 cups water
  • 2 pounds fish frames, heads, collars, or whole small fish (use non-oily fish e.g. not salmon) and shrimp shells
  • 4 celery stalks, sliced
  • 2 carrots, sliced
  • 1 fennel bulb, thinly sliced
  • 1 onion, white or yellow, thinly sliced
  • 1 leek (sliced and swished in a bowl of water then lifted out) optional
  • 1 small bundle parsley (about 10 sprigs)
  • 2 bay leaves
  • 1 tablespoon Kosher salt or sea salt
  • several grind of black pepper
Instructions

  1. Add water to a large stockpot then layer in the fish bones and vegetables, bay leaves, salt, and pepper. Bring to a boil then lower the heat to simmer uncovered for 20 minutes then turn off heat and let steep for 10 additional minutes.

    Let cool a bit then strain out the solids for the trash or compost.