Just a few hours on a Sunday (or any day for that matter) will have you well "stocked" for a variety of delicious soups and sauces. Many people are intimidated by the process of stock making but it is actually quite simple. After a few minutes of initial preparation it simmers for hours with very little attention. . .
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One of the secrets is to start with quality ingredients. Living on the gulf coast of Florida most of us will be fortuante enough to have a friend or relative that fishes. Simply have them save you the heads and carcasses of the fish they catch, freeze until you are ready to use and voila--homemade nutrient dense fish stock.
Primal Fish Stock
3-4 fish carcasses + heads, gills removed
2 tbs raw butter
2 onions coarsely chopped
1 carrot coarsely chopped
1 rib celery coarsely chopped
1/2 cup white wine (optional)
2-3 quarts pure, cold water
1/4 cup apple cider vinegar
*bouquet garni of 1 bay leaf, several sprigs parsley
and 3 sprigs fresh thyme
Melt butter in large stainless steel saucepan and cook veggies over a low heat for about 30 minutes. If using the wine add to the pot and bring to a boil. Add the fish carcasses and heads and cover with the cold water. Add the vinegar to the pot and bring to a boil. Skim off (with a slotted spoon) any foam or scum that rises to the top. Add the bouquet garni; cover, reduce heat to a simmer and cook for 1-4 hours.
When stock is done, strain broth through cheesecloth lining a large colander. Cool, store in airtight Mason jars in either the refrigerator or freezer depending on when you will use.
*to make a bouquet garni: simply tie up the desired herbs/spices in a small portion of cheesecloth with cotton string
