Ingredients:

  • 5 lbs Lean White Fish Bones (Cod, Haddock, Snapper, Flounder), cleaned
  • 5 quarts Cold Water
  • 1 large Yellow Onion, roughly chopped
  • 2 large Celery Stalks, roughly chopped
  • 1 large Leek (white and light green parts only), roughly chopped
  • 1 bunch Flat Leaf Parsley stems
  • 4 Fresh Thyme Sprigs
  • 2 Dried Bay Leaves
  • 1 tsp Whole Black Peppercorns

Instructions:

  1. Place the fish bones and heads in a large colander. Rinse them thoroughly under cold running water for several minutes. This step is crucial to remove residual blood and impurities that would cloud the stock. Pat the bones lightly dry.
  2. Roughly chop the onion, celery, and leeks. The pieces don't need to be uniform since they won’t be eaten, just sized to fit easily in the pot.
  3. Place the rinsed bones, chopped aromatics (onion, celery, leeks), parsley stems, thyme, bay leaves, and peppercorns into the large stock pot.
  4. Pour the 5 quarts (4.75 L) of cold water over the ingredients. Ensure the bones are fully submerged. Always start with cold water.
  5. Place the pot over medium-high heat. Bring the liquid slowly to a gentle simmer. Do not allow the stock to boil vigorously—this will emulsify the small amount of fat and cloud the stock.
  6. As soon as the simmer is reached, impurities (scum/foam) will rise to the surface. Using a ladle or large spoon, skim this foam continuously and discard it. Stop skimming when the liquid is relatively clear (usually after 15–20 minutes).
  7. Reduce the heat to the lowest setting necessary to maintain a bare, gentle simmer. Cook for exactly 30 to 45 minutes. Do not exceed 45 minutes, as overcooked fish bones will release an unpleasant gelatinous and bitter flavour.
  8. Remove the pot from the heat. Line a large sieve with a double layer of damp cheesecloth and place it over a clean bowl or container.
  9. Gently ladle the stock through the lined sieve. Avoid plunging or stirring the solids at the bottom of the pot, and do not press the bones or vegetables—this releases sediment and bitterness.
  10. Transfer the strained stock to several shallow containers to speed up cooling. Place the containers in an ice bath or refrigerate immediately. Once fully chilled, skim off any remaining solidified fat from the surface.
  11. The stock is now ready. Store in airtight containers in the refrigerator for up to 4 days, or freeze for up to 6 months.