This makes a nice, delicate fish broth that is not overpowered by strong vegetable flavors. It is a great way to use the whole fish if you catch your own or have a fresh fish market nearby. This fish stock is particularly good in homemade Pho or fish chowder.
Makes 8 cups or 2 quarts
2 Tb. Safflower or sunflower oil
The head, tail, and bones from a raw butchered fish (white fleshed fish is best)
1 large leek, sliced and washed well (green and white parts) or 1 med. onion, chopped
2 stalks celery, sliced
1 bay leaf
9 C. water
- In a large pot over medium heat, sauté the fish pieces, leek, and celery in the oil for a few minutes.
- Add the remaining ingredients, cover with a lid, and bring to a slow boil.
- Crack the lid and simmer for about 30 minutes. Remove from heat and remove lid. Let cool. Strain and discard the solids.
- Keep refrigerated and use within 5 days.
- You could also use raw pieces of white fish meat in place of the bones, head and tail.