Ingredients
1 kg fish bones and heads
500 g shrimp shells and heads
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
2 celery stalks, coarsely chopped
1 leek, coarsely chopped
4 cloves garlic, smashed
1 bay leaf
1 bunch fresh parsley
5 black peppercorns
1 tomato, coarsely chopped
1 lemon, sliced
2 tbsp olive oil
3 liters water
Directions
1. In a large pot, heat the olive oil over medium heat.
2. Add the coarsely chopped onions, carrots, celery, leek, and garlic to the pot. Sauté until the vegetables are softened, about 5-6 minutes.
3. Add the fish bones and heads, and the shrimp shells and heads to the pot. Cook for another 5 minutes, stirring occasionally.
4. Add the coarsely chopped tomato and cook for another 2 minutes.
5. Pour in the water and bring the mixture to a boil.
6. Skim off any foam that rises to the surface.
7. Add the bay leaf, fresh parsley, black peppercorns, and lemon slices to the pot.
8. Reduce the heat to low and let the broth simmer for 45 minutes to an hour.
9. Strain the broth through a fine mesh sieve or cheesecloth into another pot or large bowl, discarding the solids.
10. Let the broth cool, then store it in the refrigerator or freezer for future use.