How to make it

  • Crack fish heads
  • Place all ingredients in a large stockpot
  • Bring to a boil over medium high heat
  • Reduce heat to medium low and simmer 1 hour
  • Skim foam from surface occasionally while cooking
  • Remove from heat and strain through fine sieve
  • Discard solids from sieve
  • Use stock as directed in individual recipes
  • Freeze remaining stock in quart size zipper freezer bags, 2 cups in each bag.
  • Makes about 3 quarts

Reviews & Comments 2

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  • dtour 10 years ago
    I make this is GREAT for seafood gumbo!
    Was this review helpful? Yes Flag
    " It was excellent "
    linebb956 ate it and said...
    I make this... and everyone looks at me like I am crazy... but it really makes a seafood dish better. Great used in shrimp dishes too! I also boil the shells from shrimp.. and freeze the stock.
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