HOMEMADE FISH STOCK (SALLYE)
2 Tbspolive oil
3 to 3-1/2 lbfresh fish heads and bones, and shrimp shells rinsed
4 mediumscallions (or 2 yellow onions)
3 sprig(s)fresh thyme
4 to 6 sprig(s)fresh parsley (or coriander for a spicier stock)
1 or 2 mediumbay leaf
1 Tbspsea salt
1 Tbspwhole peppercorns
1 cdry white wine
How to Make HOMEMADE FISH STOCK (SALLYE)
- Peel scallions or onions and finely dice.
- Place heavy stock pot over medium heat and add the olive oil
- When oil starts to shimmer, add the fish head and bones, shrimp shells and peppercorns to the heated oil.
Season with salt and cook for 2-3 minutes until fish head turns opaque.
Add scallions or onions, thyme and parsley or cilantro while stirring with wooden spoon.
- Cook for 2-3 minutes until the bones and shells are also opaque.
- Add the wine and the bay leaf and cook for 1 minute just until wine begins to boil.
- Add 2 quarts of water and turn heat to medium low or low, just high enough to simmer.
Cook for 20 minutes, then strain the stock. (I strain mine twice just to make sure I get all the bones).
- Store in airtight container in refrigerator until ready to use (for 2-4 days).
Can be easily frozen for up to 2 months.
- You can usually get the fish heads and bones cheap (or sometimes even free) at a quality sea food market.