Halibut heads fish stock
Ingredients
- 3 halibut fish heads (or other non-oily fish)
- 1 onion diced
- 2 carrots chopped
- 1 stalk celery chopped
- 1 bell pepper chopped
- 4 bay leaves
- 1 tbsp peppercorns
- 1 tbsp salt
- 1 big pot of filtered water
Instructions
- Place the fish heads, vegetables, and seasoning in your pot.
- Fill with water and bring to a boil.
- Let it boil on high heat for a few minutes, then bring down to medium heat.
- Simmer for 60 minutes.
- Strain the stock in a fine sieve.
- Place in bottles or jars and keep in the fridge for a few days. Keep the rest in the freezer for up to 14 days.
