Easy Fish Stock

Name: Easy Fish Stock
Yield: Makes about 8½ cups
Ingredients: 2 pounds meaty halibut, cod, or sea bass bones, or a fish head, split; 1 large onion, thinly sliced; 1 large leek, white and pale-green parts only, thinly sliced; 1 bay leaf; 1 sprig flat-leaf parsley; 1 sprig thyme; 3 whole peppercorns; Cheesecloth

David TanisMakes about 8½ cupsSource

stock fish simmer make ahead meal prep

Ingredients

2 pounds meaty halibut, cod, or sea bass bones, or a fish head, split

1 large onion, thinly sliced

1 large leek, white and pale-green parts only, thinly sliced

1 bay leaf

1 sprig flat-leaf parsley

1 sprig thyme

3 whole peppercorns

Cheesecloth

Method

Rinse fish bones well with cold water. Place bones in a large pot; add remaining ingredients and 10 cups cold water. Bring almost to a boil over high heat (do not let it come to a boil). Reduce heat to low and cook at a bare simmer, skimming any foam that rises to surface, until flavors meld, 20–30 minutes. Strain stock through a fine-mesh sieve lined with cheesecloth into an 8-cup measuring cup or another pot; discard solids. Stock tastes best when freshly made. Do ahead: Stock can be made 2 months ahead. Let cool, then chill, uncovered, until cold. Transfer to an airtight container, cover, and freeze.