- 3 lbs of fish bones and heads (red snapper and striped bass bones are good choices)
- 1 onion quartered
- 2 ribs of celery, chopped into 2 inch pieces
- 1 bay leaf
- 6 cups of water
As discussed in our earlier posts regarding the proper preparation of stocks, it is important to remember that the objective is to coax the flavor from the vegetables and bones. Do not boil, but simmer gently. This holds especially true for proper fish stock. Use white fleshed non oily fish bones for this preparation. You may also use fish heads, but be sure to remove the gills. Fish bones and heads are readily available at you fish monger. Just ask for them in advance and they will put them aside for you. This stock is especially good in seafood soups, stews and gumbo’s.
- Put all the fish bones and heads into a large stock pot along with the onion, celery and bay leaf.
- Cover with 6 cups of water.
- Bring almost to a boil (watch carefully and be sure not to boil).
- Partially cover and let simmer for 30 minutes.
- Strain and let cool.
- Stock may be frozen for future use.