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

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Recipe Summary

prep:
20 mins
cook:
4 hrs 20 mins
additional:
30 mins
total:
5 hrs 10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

125 calories; protein 12.3g; carbohydrates 9.2g; fat 4.5g; cholesterol 21.9mg; sodium 199.5mg. Full Nutrition
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