/ Fish Soups
white fish heads,bones, and trimmings, rinsed
How to Make Fish Stock
1Place the fish heads,bones and trimmings in a large pan. Add all the remaining ingredients and bring to a boil, skimming off the foam that rises to the surface.
2Reduce heat, partially cover, and simmer gently for 25 minutes.
3Strain the stock, without pressing down on the contents of the strainer. Cool and store in the refrigerator. Use immediately or freeze in portions for up to 3 months.
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