Fish Stock for Bouillabaisse:
As you have seen, I strongly urge you to start making your own stocks. They are easy and wonderful to have ready in the freezer for sauces and soups.
QUICK FISH STOCK
If you buy the shrimp with the peel on, you can boil 1LB of the peel and add a couple of heads and skeletons from the fish which alot of fishmongers can give you.
Recipe:
1LB of Shrimp Peels (reserve the shrimp for the soup)
1LB of Fish heads (gills removed) &/or skeletons taken from the white
fleshed fish
1 Quart of water/ or 14 cups add to soup pot
2 carrots
2 celery
2 sweet onions
Sauté onions, carrots, & celery in about 2-3 Tablespoons of Olive Oil
Combine all ingredients and bring water to just a boil & simmer & partially cover the pan & cook 30 minutes not much more or gets too fishy.
Strain pressing on the vegetable & fish to extract as much juice as possible
Cool and refrigerate 2-3 days or freeze.
