The most superior fish stock you'll ever have :)

I wasn't consciously looking for a fish stock as it's quite an inflexible broth, basically it's only good for, well seafood dishes :) But this fish stock turned out so superior and much more flavourful than what I've ever had that I thought I must share! In fact, I believe it's key to a successful seafood paella, which I'll share the recipe tomorrow :)

Much to my delight, fish stock is pretty effortless with 3 main ingredients and only takes 2o minutes (with no work in between). So why not :) Oh fish bones and scraps are usually just a couple of dollars from your local fishmonger. To think all those time I discarded the sea bass bones not knowing what I'm missing!

Ingredients

400g spotted grouper (or any white fish) bones and scraps
10 prawns, heads only
1 medium onion, quartered
2-3 liter water

Optional

A handful of parsley stalks (or reserved from wilted parsley)
3-4 bay leaves
A bunch of thyme

Directions

Simmering the natural sweetness from the sea :)

Fill a stock pot with water and add all the ingredients in
Bring to boil and let simmer on low heat for 20 minutes
Once ready, strain the broth through a sieve (discard leftover scraps) and it's ready to be used!

Not much liquid is lost during this process so the stock
is just about the amount of water you added

Stock should be lightly cloudy and naturally sweet :)

Store the completely cool stock in the fridge for a maximum of 2 days for reuse. The stock will turn gelatinous in the fridge with a thin layer of fats forming on the top. Feel free to scoop that away before storing in the freezer (good for 3 months). I usually use separate Ziploc to fill one full cup per bag, this way it makes thawing quicker and keeps the stock fresh (without multiple refreezing the extra quantity that I don't need)

Fish Stock