Fish Stock
Ingredients
- 3 gallons of water
- 3 carrots, chopped
- 2 white onions, chopped
- 1 bunch celery, chopped
- 2 bay leaves
- handful of black peppercorns
- white fish bones, head & flesh (cod used in this recipe)
- salt & pepper
How-to
- Heat water in a large stock pot
- Add vegetables, bay leaves, peppercorns and fish parts and season with salt and pepper
- Bring pot to a boil
- Cover, lower heat & simmer 25 minutes, until vegetables are very soft
- Strain and it's ready for use. Or cool, pour into ice cube trays and freeze. When frozen, remove cubes from trays and place in freezer bags