Sophia's Homemade Seafood Stock

Name: Sophia's Homemade Seafood Stock
Total time: 310
Yield: 10
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

Recipe by Sophia Del Carmen from allrecipes.com

Dinner 5 Hr. 10 Mins.

Ingredients

10 servings

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1 tablespoon olive oil
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2 large onions, coarsely chopped
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1 bunch celery, coarsely chopped
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4 large carrots, coarsely chopped
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2 large green bell peppers, coarsely chopped
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1 bunch fresh cilantro
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½ bunch fresh oregano

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2 bay leaves
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3 ½ (1 liter) bottles water
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½ pound fish parts (such as bones, spine, and tail)
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2 large fish heads
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2 cups clam juice
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1 teaspoon whole black peppercorns

Instructions

Heat olive oil over medium-high heat in a large stockpot. Cook and stir onions in the hot oil for 5 minutes. Add celery, carrots, and bell peppers and saute for an additional 5 minutes. Stir in cilantro, oregano, and bay leaves. Saute for 2 minutes more. Add water, fish parts, fish heads, clam juice, and peppercorns.
Bring mixture to a boil, reduce heat to low, and let simmer, uncovered, for at least 4 hours. Turn off heat and let cool for about 30 minutes.
Remove bulk items from stock using a skimmer or slotted spoon. Strain stock through a fine-mesh strainer into a large container, making sure all fish bones have been removed. Use or freeze for future use.