Description

This is an easy fish stock recipe and also a great way to use bones and head from a whole fish. Homemade fish stock is always best and can be used for so many different applications. This is a great base for soup, chowder, risotto or mussels. You can use any kind of white fish for this recipe, but avoid oily fish like salmon.

Ingredients

• 1  Each Celery stalk
1
• 1  Each Onion, medium sized
2
• 2  Tea Spoon(s) Carrot, medium sized
3
• 2  Each White fish bones, any kind
4
• 2  Tea Spoon(s) Tomatoes, medium sized
5
• 2  Each Thyme, springs
6
• 4  Quart(s) Water
7

Directions

1. Roughly cut the vegetable.
2. Cut whole fish bones into halves.
3. Add all ingredient including water into a large pot and bring to boil.
4. Once boiling point has been reached lower to simmer for 1 hour.
5. It is important that you bring the temperature down, because the fish stock will turn cloudy if left on boiling.
6. Strain the stock.
7. Now you have created a fish stock that can be used for various applications.