1 teaspoon extra-light olive oil, with a dash of sesame oil
1 onion, peeled and coarsely chopped
1/2 cup coarsely chopped celery tops
2 sprigs fresh thyme
1 bay leaf
1 pound fish bones (no heads)
6 black peppercorns
2 whole cloves


1. Pour the oil into a large saucepan and saute the onion, celery tops, thyme and bay leaf until the onion is translucent, about 5 minutes. To ensure a light-colored stock, be careful not to brown.
2. Add the fish bones, peppercorns and cloves, cover with 5 cups water, bring to a boil, reduce the heat and simmer for 25 minutes. Strain through a fine-mesh sieve and cheesecloth.
Try making twice the amount of stock, freezing the leftover stock in ice cube trays, then storing the cubes in plastic bags.
Fish Stock
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