Ingredients
- 1 tablespoon olive oil
- 2 large onions, coarsely chopped
- 1 bunch celery, coarsely chopped
- 4 large carrots, coarsely chopped
- 2 large green bell peppers, coarsely chopped
- 1 bunch fresh cilantro
- ½ bunch fresh oregano
- 2 bay leaves
- 3 ½ (1 liter) bottles water
- ½ pound fish parts (such as bones, spine, and tail)
- 2 large fish heads
- 2 cups clam juice
- 1 teaspoon whole black peppercorns
Why You'll Keep Making This
Smart Cooking Tips
- Avoid boiling the stock vigorously; a gentle simmer keeps it clear and clean-tasting.
- Skim off any foam or impurities that rise to the top to ensure a pure broth.
Step 1
Gently heat some olive oil in a big stockpot over medium-high heat. Toss in the onions and cook them, stirring occasionally, until they soften and become fragrant, about 5 minutes. Next, add the celery, carrots, and bell peppers, and cook everything together for another 5 minutes. Stir in the cilantro, oregano, and bay leaves, letting the herbs cook for a couple more minutes to release their flavor.
Step 2
Pour in the water, then add the fish parts and heads, clam juice, and peppercorns. Bring the whole pot to a boil, then lower the heat and let it simmer gently, uncovered, for at least 4 hours. Once it’s done, turn off the heat and let the stock cool down for about half an hour.
Step 3
When the stock has cooled a bit, use a skimmer or slotted spoon to take out the larger bits. Then strain the liquid through a fine-mesh sieve into a large bowl or container, making sure to remove any fish bones. You can use the stock right away or freeze it for later.
