Fish Stock

• 1 tablespoon extra virgin olive oil
• 1 medium onion, roughly chopped
• 1 carrot, cut into 10 or so pieces
• 2 pounds heads and bones of monkfish or another white fish
• 1 celery rib, cut into thirds
• 10 sprigs fresh flat-leaf parsley
• 12 peppercorns
• 1/2 teaspoon salt
• 9 cups water

1. In a stockpot, Dutch oven, or another large heavy pot, heat the oil over medium heat.
2. Cook the onion and carrot until they begin to brown and release their juices, about 5 minutes.
3. Add the fish heads and bones, celery, parsley, peppercorns, salt, and water.
4. Bring almost to a boil, then reduce the heat and simmer, partly covered, for 30 minutes.
5. Strain and reserve the stock, discarding the solids.

extra virgin olive oil, onion, carrot, another white fish, celery, parsley, peppercorns, salt, water

Taken from www.cookstr.com/recipes/fish-stock-3 (may not work)