Ingredients:

  • 2 pounds (900g) fish bones, shrimp shells, or other seafood scraps (from non-oily fish like cod, haddock, flounder; not salmon or tuna, ideally). Thoroughly rinsed.
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, roughly chopped (about 1 cup)
  • 2 carrots, roughly chopped (about ½ cup)
  • 2 celery stalks, roughly chopped (about ½ cup)
  • 4 cloves garlic, smashed
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1/2 cup (120ml) dry white wine (optional, but adds a nice depth)
  • 8 cups (1.9 liters) cold water
  • 1 tablespoon lemon juice
  • 1 teaspoon salt (or to taste)

Instructions:

  1. Heat olive oil in the stockpot over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until softened but not browned, about 5-7 minutes.
  2. Add the rinsed fish bones/shells and smashed garlic to the pot. Cook, stirring, for another 2-3 minutes to lightly toast them (avoid browning).
  3. If using, pour in the white wine and scrape the bottom of the pot to release any browned bits (the fond). Let the wine reduce slightly, about 1 minute.
  4. Pour in the cold water, add the peppercorns, bay leaf, lemon juice and salt. Bring to a gentle simmer.
  5. Reduce the heat to low, ensuring the stock is just simmering. Cook uncovered for 30-40 minutes. Do not boil vigorously. Skim off any scum that rises to the surface.
  6. Remove the pot from the heat and let the stock cool slightly. Strain the stock through a fine-mesh sieve or cheesecloth-lined colander into a clean container. Discard the solids.
  7. Let the stock cool completely before storing it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.