Fish stock can be used for countless sauces and soups. It's always good to have a little of it in your freezer.
Feel free to use any fish bones that are available at your local store.
Preheat the oven to 180 °C
Cut the fish heads in half and remove the gills from both sides
Cut the fish bones to fit evenly on a baking tray lined with parchment paper
Roast the fish bones for 25m until deep brown. Remove the baking tray from the oven
Flip the bones over
Choose the fully roasted bones and transfer them to a stock pot
Roast the larger pieces, such as the heads, for another 25m until deep brown
Add the roasted bones to the stock pot
Cover with 2 l of water
Simmer over medium heat for 30m to extract the flavors and the gelatin
Remove from the heat. Let it rest for 30m until the pieces settle to the bottom
Remove the bones from the stock
Strain the stock through a fine sieve into a clean pot
Reduce the stock by ½ over medium-low heat to concentrate the flavors. Skim it regularly
Strain the stock into a bowl and let it cool. Store in the refrigerator for up to 3 days or in the freezer for up to 2 months. The fish stock is ready
Use this fish stock as base for sauces, soups, or seafood risotto!
Yield 1 l
Fish Bones1 kg