Fish stock is like the ugly duckling of the stock family lol. I only say this because not everyone is into fish/seafood and to be honest you can only use fish stock for fish dishes. Its not very versatile.
The stock is made using fish frames and the shells of shellfish. Usually if you go to the fishmongers and ask for fish frames and shells they will give you the heads and skeletons of filleted fish and the empty shells and heads of prawns. If the fish is fresh the smell really shouldn't overwhelm you. And please don't panic, fish stock doesn't smell fishy either. This recipe makes about 1 litre because if we're honest, you probably wont need that much fish stock.
1/2 kg fish and seafood carcasses
1/2 cup dry white wine
1.5 litres of water
1 large, finely choppedonions
1 celery cut into chunks
2 bay leaves
1 large carrot cut into chunks
1/2 fresh chopped parsley
1 teaspoon black peppercorns
Salt to taste
First off is to wash the fish frames and heads to remove any bloodied bits. You don't want these because they will make the stock a tad bitter.
Next place your bones and shells together with the water, some salt and the wine into a stock pot and bring to the boil. Once it starts to boil, reduce the heat and skim the foam off the top of the pot. Then add all the herbs and vegetables to the pot. If they are not all covered by the liquid, you can add some water (or wine). Turn down to a low heat and let this simmer for about 30 minutes.
Once its cooled down, you can strain the liquid and freeze in an ice cube tray then transfer to Ziploc bags or just put it into Ziploc bags if you need large quantities at a time.