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Photo by: Joseph DeLeo
Each 1 pound of fish heads and bones, plus some vegetables, makes 4 cups of rich, tasty stock. Avoid vigorously boiling the fish; the goal is to simply extract the essence and aromas of the sea.
In a stockpot, Dutch oven, or another large heavy pot, heat the oil over medium heat. Cook the onion and carrot until they begin to brown and release their juices, about 5 minutes.
Add the fish heads and bones, celery, parsley, peppercorns, salt, and water.
Bring almost to a boil, then reduce the heat and simmer, partly covered, for 30 minutes.
Strain and reserve the stock, discarding the solids.
To store the stock, let cool, then cover and refrigerate for up to 2 days or freeze for up to 3 months.
Nutrients per serving (% daily value)
Nutritional information is based on 8 servings.
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