Makes 2 1/2 quarts stock
Ingredients
- 2 tablespoon olive oil
- 1 large yellow onion, cut into medium dice
- 1 leek, coarsely chopped
- 1 celery stalk, cut into medium dice
- 5 lb bones from mild, lean white fish; or shrimp, crab, and/or lobster shells
- 5 black peppercorns, cracked
- 4 parsley stems
- 1 sprig thyme or 1/2 teaspoon dried thyme
- 1 bay leaf
- 3 quarts water, plus more as needed
- Kosher salt, as needed
Directions
- Heat the oil in a stockpot over medium heat. Add the onion, leek, and celery and cook until the onion is translucent, about 5 minutes. Add the bones or shells and cook over low heat until the flesh on the bones is opaque or the shells turn bright red, 5 to 6 minutes.
- Add the peppercorns, parsley, thyme, bay leaf, and 3 quarts of water, or more if necessary, to cover the bones or shells by about 2 inches. Bring to a boil over medium heat, then reduce the heat to establish a slow simmer. Cover the pot, and simmer, skimming as necessary, until the stock is flavorful, 30 to 45 minutes.
- Strain the stock and discard the solids. Season with salt. The stock is ready to use, or it may be cooled and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
