| | Fish Stock 14 cups of water
2 pounds of fish heads or fish bones
2 large carrots, quartered
2 small onions, unpeeled
6 cloves garlic
2 bay leaves |
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In a Dutch oven, combine the water, fish heads, or bones, carrots, onions, garlic, and bay leaves, bring to a boil over medium high heat. Skim the foam from the top, reduce the heat to low. Cook for 2 hours, or until the stock has a rich fish flavor. Strain the stock through a colander, pressing the ingredients to extract their flavor. Discard the solids. Refrigerate the stock overnight, defat by skimming off and discarding any solidified fat before using.
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