- 4 pounds (2kg) of fish bones
- 1 stick celery, chopped
- 1 onion, chopped (no need to peel)
- 1 carrot, chopped (no need to peel)
- 1 leek, sliced
- 1 bouquet garni
- 12 black peppercorns
Place the fish bones, celery, onion, carrot and leek and 8 cups (2 litres) of water in a large heavy pan. Bring to a slow boil. Skim the foam off the top as needed. Add the bouquet garni and peppercorns. Reduce heat and simmer 20 minutes. Occasionally skim the foam off the top and give it a little stir.
Discard the bones. Label the stock in little batches into a fine sieve lined with cheesecloth over a bowl. To keep the stock clear, do not press the solids. Just allow the stock to strain.
Set the stock aside to cool. Refrigerate until cold and spoon off any fat that has risen to the top. Use within 48 hours or freeze for up to 6 months.