Fish stock is simply fish carcasses and a finely chopped mirepoix (first sauteed in butter) simmered in water with fresh herbs.
1. For a more gelatinous fish broth, use a few pounds of fish heads in place of the fish carcasses.
2. For a larger amount, double up the ingredient amounts in a larger stock pot. I always try to make as much broth as I can in one batch. For this reason, I recommend investing in some larger stock pots.
3. Feel free to try other herbs – parsley, fennel, cloves, etc. all work well.
© 2021 Fearless Eating. All rights reserved. • Fish Stock Recipe https://fearlesseating.net/how-to-make-fish-stock/