Ingredients
2 onions, peeled and roughly chopped
12 white peppercorns
½ tsp SIDS CRAZY SALT
2 bay leaf
6 parsley stalks
2 lemons, sliced
2kg white fish bones & head, very fresh and washed
2 litres cold water
Directions
Place the water in a pot and add the onion, peppercorns, SIDS CRAZY SALT, bay leaf, parsley, lemon and fish bones and quickly bring to the boil, then immediately turn down to simmer. (DO NOT BOIL) Remove the scum (coagulated fat and insoluble protein on top) by skimming the top of the stock with a ladle or large non-perforated spoon.
Simmer for 20 minutes only, no longer as the calcium will start leaching out of the fish bones and make the stock cloudy and bitter.
Strain through a fine strainer with muslin, a little at a time ensuring that the bones are not broken as this can also create cloudy stock.
Freezing: Pour the stock into rectangular molds, 200 ml each, for ease of storage. That way, once frozen, you can put them in a clearly marked plastic container with a lid.