- 2 medium fish carcasses, including heads, of non-oily fish (turbot, rockfish, snapper)
- shells (and heads if available) from 3/4 lb fresh shrimp
- 2-3 quarts cold filtered water
- 1/4 cup apple cider vinegar
- 3 sticks celery, chopped
- 4 garlic cloves, peeled & chopped
- 1 inch fresh ginger, peeled and chopped
- 1 tsp black peppercorns
- Place carcasses, shrimp shells, water, and vinegar in a large stainless steel pot.
- Bring to a boil and skim.
- Add remaining ingredients.
- Simmer covered, for 4-24 hours.
- Strain into storage containers for the refrigerator or freezer.
- Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.
