Simple Fish Stock
Yields 1 Quart

Fresh Dungeness Crab

Hints

1. Every reputable seafood market or department in a grocery store has extra fish heads and tails. If the idea of cooking a fish head is less than appealing to you, ask the fish seller for 1# of an inexpensive white fish and take it home for stock. Canned clam juice in jars can be used for stock but it is unseasoned and comes in 6-8 oz. containers making it pretty pricey.
2. I keep a separate fish stock bag that contains only: crab shells, shrimp skins and tails, uncooked fish skins to provide seafood flavor. I combine it with a regular stock bag to make fish stock.

Ingredients
Contents of 1 frozen stock bag or,
1 medium size yellow onion, peeled and quartered
2 cloves garlic, skin on
2 celery stalks (tips and leaves are flavorful) broken in half
1 or 2 carrots, washed but not peeled
1 sprig of fresh lemon or regular thyme
1 fresh lemon cut in half
1 Fish head and tail or 1# white fish fillet or steak
½ gallon water
2 tbs. kosher salt and 6 black peppercorns

Procedure

1. Put all ingredients in a stock pot (squeeze the lemon halves before putting them in). Turn the stove fan on HIGH. Bring liquid to a rolling boil, turn heat to low and simmer uncovered for 45 minutes or until the liquid is reduced by half. Turn off heat and cool to room temperature.
2. Strain stock, taste and add salt to taste. Divide into two one-quart containers, more if there is extra. Fish stock can be frozen for up to 6 months.