Fish Stock

By bunny_2

Ingredients

• Shells from 4 lobsters or shells and heads of 6 shrimp (I keep them in a plastic bag in the freezer after a special dinner)
• 1 halibut frame (or any other bones from not-to-oily fish; ask your fishmonger-he should be happy to give them to you)
• 2 stalks celery, roughly chopped
• 1 yellow onion, peeled and roughly chopped
• 1 large leek, thoroughly cleaned and roughly chopped
• 3 carrots, peeled and roughly chopped
• 2 bay leaves
• 3 sprigs fresh parsley
• 1 tablespoon peppercorns
• 1 tablespoon coarse salt or Maldon sea salt

Preparation

Step 1

Combine everything in a large pot and cover with cold water. Bring to a boil, skim any foam that rises to the surface, lower the heat, and simmer for 25-30 minutes. Let the stock cool and then strain it into containers for the freezer or use it immediately for a soup or a paella.

Keeps 1-2 weeks in the fridge, 6 months in the freezer.