Gluten-Free Homemade Fish Stock

Ingredients:

2 pounds fish heads, bones, or scraps (make sure they are gluten-free)
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, smashed
1 bay leaf
1 teaspoon whole peppercorns
8 cups water
Salt to taste

Instructions:

Place the fish heads, bones, or scraps in a large stockpot.

Add the chopped onion, carrots, celery, and smashed garlic to the pot.

Drop in the bay leaf and whole peppercorns.

Pour in 8 cups of water or enough to cover the ingredients in the pot.

Place the pot over medium-high heat and bring the mixture to a boil.

Once it boils, reduce the heat to low and let the stock simmer, uncovered, for about 30 minutes to 1 hour. Skim any foam or impurities that rise to the surface.

After simmering, strain the stock through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.

Season the gluten-free homemade fish stock with salt to taste.

Let the stock cool completely before storing it in airtight containers. You can refrigerate it for a few days or freeze it for longer storage.

This gluten-free homemade fish stock is a flavorful base for seafood soups, chowders, and sauces. Always double-check the labels of your ingredients to ensure they are gluten-free if you have gluten sensitivities or celiac disease. Enjoy your homemade stock!