Make delicious fish stock yourself

First wash the fish carcasses, heads and bones well. This step is important for a clear and clean fish stock.

Peel and roughly chop the onions, carrots, celery and garlic.

In a large pot, heat the olive oil and sauté the vegetables until they are slightly caramelized, about 5-7 minutes. It is important not to burn the vegetables to avoid a bitter note in the broth.

Add the fish carcasses, heads and bones and fry for a further 5 minutes. The roasting process adds depth and flavor to the broth.

Add water, together with the bay leaves, parsley, salt and pepper.

Simmer the fish stock over a low heat for about 1 hour. Stir the stock from time to time and skim off any foam that rises.

After an hour, strain the fish stock through a fine sieve and discard the solid material. Your homemade fish stock is now ready to enjoy or to use in other dishes.