Lemony Fish Stock
Comments: This stock can be frozen, into small containers for a later use, if you do not plan to use it within 2 days.
Boil thawed frozen sotck before using.
Servings: Approximately 15 cups [3.75 L]
  • 2 tablespoons [30 mL] vegetable oil
  • 2 pounds [900 g] fresh fish heads, skin, bones and flesh
  • 1 medium onion, thinly sliced
  • 2 unpeeled medium carrots, into 2-inch [5-cm] long each pieces
  • 6 fresh parsley sprigs
  • 2 celery stalks with leaves, into 2-inch [5-cm] long each pieces
  • 1 bay leaf
  • 10 white peppercorns
  • 5 fresh dill sprigs
  • 1 cleaned unpeeled lemon, into thin slices
  • Preheat vegetable oil into a 24-cup [6-L] casserole.
  • Add and stir together fish heads, skin, bones and flesh over low heat for 2 to 3 minutes, without browning.
  • Mix in onion slices, carrot pieces, parsley sprigs, celery pieces, bay leaf, white peppercorns, dill sprigs and thin lemon slices.
  • Pour in enough water to almost cover all the ingredients.
  • Bring to a boil over medium heat.
  • Lower heat and leave to simmer slowly, uncovered, for 45 minutes.
  • Pour fish stock, through a sieve lined with cotton cheese, into a bowl; leave to cool.
  • Refrigerate stock for at least 2 hours.
  • Using a slotted spoon, remove and throw away all the fat on top of broth.
  • Use immediately, refrigerate or freeze fish broth.