Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Cooking Hints
- Rinse seafood shells well to remove any sand or grit before cooking.
- Simmer gently to avoid a bitter taste and keep the stock clear.
- Strain the stock carefully through a fine mesh to remove all solids for a smooth texture.
Ingredients 0/13
Why This Recipe Is A Must Try
Step 1
Gently heat some olive oil in a large stockpot over medium-high heat. Once the oil is hot, add the chopped onions and cook them, stirring occasionally, for about 5 minutes until they start to soften. Toss in the celery, carrots, and bell peppers, and sauté everything together for another 5 minutes. Then, add the cilantro, oregano, and bay leaves, cooking for a couple more minutes to let the flavors come alive.
Step 2
Pour in the water along with your fish parts, fish heads, clam juice, and peppercorns. Bring the whole mixture to a boil, then lower the heat and let it simmer gently, uncovered, for at least 4 hours. After simmering, turn off the heat and let it cool for about half an hour.
Step 3
When the stock has cooled a bit, use a skimmer or slotted spoon to take out the larger bits. Then strain the liquid through a fine-mesh sieve into a big container, making sure to remove any fish bones. You can use the stock right away or freeze it for later.
