This recipe is dedicated to the soup&cod lovers with a dutch background

Fish Stock Soup ( Visbouillon)

300 gr.(10 oz) fish heads and bones
200 gr.(8oz) haddock or cod
1 medium onion
1 large carrot
1 leek
piece fennel bulb
3 spring parsely
1 finely chopped stick celery
the rind of 1 lemon
1 tps ( ½ tsp) white peppercorns
pinch thyme
salt

1-Put the cleaned fish heads and bones, the cod or the haddock and ½ (2 ¼ pts) (6 coups) water into a largepan and bring slowly to the boil.
2-Peel and roughly chop the onion and the carrot.Clean and roughly chop the leed and the fennel .Wash the parsley.
3-Add the prepared vegetables and herbs to the pan, together with the lemon rind (well scrubbed), peppercorns,, thyme and salt to taste.
4-Reduce the heat once the stock has come to the boil, cover the pan and simmer very gently for 30-40 minutes.
5-Strain the stock through a fine sieve or a piece of muslim and use as required.

Tip
A good way of storing leftoer meat, chicken, fish or vegetables stock is to reduce it over a fierce heat and then freeze it in a small container ( ice cubes trays for example). Use the concentrated stock to flavour soup and sauces.

From THE DUTCH COOKBOOK by Barbara Bloem

Enjoy!!!