Homemade Seafood Stock by Sophia

Ingredients 0/13

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.