Fish Stock

Instructions

1. Prepare the fish bones
   Rinse fish bones and heads thoroughly under cold water to remove any blood or gills. Pat dry with paper towels. Make sure to remove the gills as they can make the stock bitter.
2. Sauté the vegetables
   Heat olive oil in a large stockpot over medium heat. Add onions, celery, leek, and fennel (if using). Cook for 5-7 minutes until softened but not browned. Add garlic and cook for another minute until fragrant.
3. Add fish and deglaze
   Add the fish bones and heads to the pot and cook for 5 minutes, stirring occasionally. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
4. Add remaining ingredients
   Add cold water, bay leaves, peppercorns, parsley stems, and thyme. Ensure all bones are fully submerged. Bring to a gentle simmer (do not boil vigorously as this will make the stock cloudy).
5. Simmer gently
   Reduce heat to low and simmer uncovered for 30-40 minutes. Skim off any foam or impurities that rise to the surface using a ladle or slotted spoon.
6. Strain the stock
   Line a fine-mesh strainer with cheesecloth and set over a large bowl. Carefully strain the stock, discarding all solids. For an extra-clear stock, strain a second time.
7. Cool and store
   Allow the stock to cool completely before transferring to airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months. If freezing, leave some headspace for expansion.