Fish Stock

1. 1

   In a stockpot, Dutch oven, or another large heavy pot, heat the oil over medium heat.

2. 2

   Cook the onion and carrot until they begin to brown and release their juices, about 5 minutes.

3. 3

   Add the fish heads and bones, celery, parsley, peppercorns, salt, and water.

4. 4

   Bring almost to a boil, then reduce the heat and simmer, partly covered, for 30 minutes.

5. 5

   Strain and reserve the stock, discarding the solids.

No additional tips available.