Fish Stock

By Maverick19

Do NOT allow the fish stock to boil. It will turn milky and the clean, fresh seafood flavor will be lost.

Makes 1 3/4 Quarts

Ingredients

• 4 lbs fish heads and carcasses (only white-fleshed or non-oily fish for this stock)
• 2 quarts water
• 1 small onion, quartered
• 1 1/2 inch piece fresh ginger, peeled and quartered

Preparation

Step 1

Rinse and drain the fish heads and carcasses and place in a large pot. Pour on the water and add the onion and ginger. Heat the liquid and when the first bubble appears, reduce heat to medium-low to prevent it from reaching a boil.
Simmer for about 12 minutes. Strain the stock through a fine nylon strainer or a coarser strainer lined with cheesecloth. Cool very quickly over ice and refrigerate or freeze.