Traditional Fish Stock
If you have fresh fish frames making your own fish stock is easy and delicious. It freezes nicely and can be used to make our Lobster Bisque recipe.
from sole flounder, halibut, and/or turbot, rinsed clean of any blood
whole with leaves
Fresh flat-leaf parsley
In a large stockpot, combine the fish bones and water.
Add the remaining ingredients and bring to boil.
Turn the heat down and simmer gently for about 8 hours.
Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes.
Strain through a fine-mesh strainer. If you are not going to be using the stock within the hour, chill it as quickly as possible.
Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
This stock is perfect for our Lobster Bisque recipe.