Fish stock

I bought a great red snapper at the Seafood warehouse in San Pedro and my friend bought a huge fish, I can’t remember the type, but she had the man filet it.  He asked if we wanted the discarded parts, I decided to take them home and make a fish stock.  I added just about everything appropriate I had in my fridge.  I filled a large pot of water, added some chopped up fennel, coarsely chopped onions, chopped baby carrots, normal carrots are fine, I just didn’t have any.  I also added a few celery stocks with their leaves, a few, about 4-5 bay leaves, about 1 tablespoon pepper corns and a large scoop of salt.  I added my Sel de Cali, giving it a bit wine infused sea salt flavor.  I let the stock simmer for about 1.5 hours.  I strained and transfered the stock to Tupperware and once cooled, I put them in the freezer for future use.  I have to say, this stock was the easiest and tastiest stock I’ve had.  It really makes a huge difference making it yourself, however, man did it smell fishy.  The apartment smelled fishy and my hands were fishy, but nothing like a few candles and some lemon juice for my hands, the smell was gone.  I later used these stocks for a simple steamed clam recipe, so simple, just put the stock and steam the clams!  I also used it for my seafood stew.  I hope you enjoy.


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