Nicole's Recipes

Nicole's Homemade Fish Stock

Makes 2 quarts (7 liters)

Resist the temptation to cook this stock longer than instructed, as it will become bitter. The vegetables are cut small so they can add the maximum amount of flavor in the shortest time.

4 pounds (2 kilos) heads and bones of non-oily white fish, sierra, Dorado, Wahoo etc.

1 large leek, just the white part

2 bay leaves

8 sprigs parsley or fresh cilantro if you prefer it

8 whole black peppercorns

2 tablespoons of butter

2 cloves garlic

3 shallots

1 Jalapeño chili

1 medium onion chopped

2 medium carrots chopped

2 stalks celery chopped

1 cup dry white wine

Be flexible, and don't be afraid to get creative (and clean out your refrigerator at the same time) any old veggies that you have kicking around can be used. If you love zucchini, throw some in. Let me know if you come up any new twists to my recipe.

1. Remove the gills and any other gross stuff from fish heads, put in a large bowl, and set aside. Thoroughly wash bones and put them with the heads.

2. Melt butter in the stockpot over medium heat; add leek, onion, chilies, celery, shallots and garlic. Cook until vegetables are tender, 8 to 10 minutes. Increase heat to medium high, and add fish heads and bones. Cook, stirring, 5 minutes. Add wine, and 2 1/2 quarts (3 liters) water, covering the bones. Bring liquid to a boil. Reduce heat to low, and simmer 25 minutes, skimming any scum or whatever else may rise to the surface. Turn off the heat, and let sit 10 minutes. Add salt to taste.

3. Strain the stock through a fine strainer.

Now this is the best part. With this stock, you can make seafood soup that will rival the best that the PV restaurants can offer. Steam your favorite seafood and add it. Try shrimp, octopus, scallops, clams, whatever you can find. Serve with a huge lime and sprinkle with fresh cilantro and finely diced onion. This is a very inexpensive treat.