Ingredients:

  • 1 lb (450 g) shrimp shells (from 1 lb shrimp)
  • 1 lb (450 g) fish bones (white fish like cod or snapper)
  • 1 medium onion, roughly chopped
  • 1 large carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 5-6 sprigs fresh thyme
  • 5-6 black peppercorns
  • 10 cups (2.4 L) cold water
  • 1 cup (240 ml) dry white wine (optional)

Instructions:

  1. Collect all the ingredients and chop the vegetables.
  2. In a large stockpot, add shrimp shells and sauté for 2-3 minutes until fragrant.
  3. Add the onion, carrot, celery, and garlic; sauté until slightly softened, about 5 minutes.
  4. Pour in the white wine (if using) and cook for 2 minutes; scrape any browned bits from the bottom of the pot.
  5. Add cold water, bay leaf, thyme, and peppercorns; bring to a simmer.
  6. Reduce heat and let it simmer gently for 30-40 minutes, skimming any foam that rises to the surface.
  7. Remove from heat; let cool slightly, then strain the stock through a fine mesh strainer or cheesecloth into another pot, discarding solids.
  8. Cool the stock completely before storing in airtight containers or using immediately.