All Recipes Best Recipe Soups, Stews and Chili Recipes Broth and Stock Recipes

Ingredients

1 tablespoon olive oil 2 large onions, coarsely chopped 1 bunch celery, coarsely chopped 4 large carrots, coarsely chopped 2 large green bell peppers, coarsely chopped 1 bunch fresh cilantro ½ bunch fresh oregano 2 bay leaves 3 ½ (1 liter) bottles water ½ pound fish parts (such as bones, spine, and tail) 2 large fish heads 2 cups clam juice 1 teaspoon whole black peppercorns

Nutrition Info

124.7 calories carbohydrate: 9.2 g cholesterol: 21.9 mg fat: 4.5 g fiber: 2.8 g protein: 12.3 g saturatedFat: 0.6 g servingSize: - sodium: 199.5 mg sugar: 4.3 g transFat: : - unsaturatedFat: : -

Heat olive oil over medium-high heat in a large stockpot. Cook and stir onions in the hot oil for 5 minutes. Add celery, carrots, and bell peppers and saute for an additional 5 minutes. Stir in cilantro, oregano, and bay leaves. Saute for 2 minutes more. Add water, fish parts, fish heads, clam juice, and peppercorns.
Bring mixture to a boil, reduce heat to low, and let simmer, uncovered, for at least 4 hours. Turn off heat and let cool for about 30 minutes.
Remove bulk items from stock using a skimmer or slotted spoon. Strain stock through a fine-mesh strainer into a large container, making sure all fish bones have been removed. Use or freeze for future use.

10 servings

This tasty homemade seafood stock is perfect for making seafood soups, paella, and much more.