How to make fish stock

This is my basic stock recipe. You can add to or subtract from any of the flavor-making ingredients as you wish, but you should keep a few rules in mind:

1. Begin preparation of the stock with cold water only, so it will absorb all of the lovely flavors from the fish and vegetables.

2. Heat to a slow boil, to prevent 'burning' the delicate flavors

3. Boil until the stock is substantially reduced.

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Print recipe recipe with a friend How to make fish stock Makes 4 cups Legal Sea Foods delivering the highest quality seafood and gourmet gifts available. Shop Today Ingredients:     2 heads of a large fish, or 4-6 heads of small fish. I always use the heads of the fish I am going to be using in the soup - it usually works out as the right quantity) 2 large onions 4 carrots 2 celery heads 1 whole garlic, halved ½ cup parsley 4 bay leaves 10 whole peppercorns Salt and peeper to taste 4 pints water   Preparation:     Place all the ingredients in a saucepan in cold water, and slowly bring to the boil Reduce heat to low and simmer until the stock has reduced to half. Strain to obtain a clear stock.