Fish Stock

Name: Fish Stock
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 1
Ingredients: 1-2 fish head + their ribs (not including the viscera); Some shrimp heads; Two or three squid tails; 1 large onion; 3 garlic cloves; 2 zucchini; 2 carrots; 1 celery root + some branches; 1 small dill mallet; 1 small parsley branch; 1 small branch of rosemary; 1 small branch of fresh thyme; 2 medium bay leaves; Two spoons of olive oil; Salt in flakes; Black pepper in grains

Fish Stock

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Ingredients

1-2 fish head + their ribs (not including the viscera)
Some shrimp heads
Two or three squid tails
1 large onion
3 garlic cloves
2 zucchini
2 carrots
1 celery root + some branches
1 small dill mallet
1 small parsley branch
1 small branch of rosemary
1 small branch of fresh thyme
2 medium bay leaves
Two spoons of olive oil
Salt in flakes
Black pepper in grains

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Directions

Thoroughly wash the fish heads, the fish bones and the shrimp head and shells, paying special attention to removing all traces of viscera and blood.
Cut onion, garlic, zucchini, carrots and celery in big pieces and reserve. Make a bouquet with the herbs and tie it with kitchen thread.
On a cutting board and, supporting yourself with a wide knife, mash the pepper until it breaks into small pieces and set aside.
In a stir frying pan, sauté onion and garlic until crystallized. Add the seafood and sauté well, until they change color. Add the vegetables, herbs and pepper and immediately cover with enough boiling water (approximately two and a half liters).
Let it cook over medium heat for at least 30-45 minutes, cleaning and discarding the foam on the surface when needed.
Strain the stock through the sieve.
Note: This stock can be stored for 3 days in the fridge and up to 3 months in the freezer.