Step 1

Gather the ingredients: Into a large stockpot, add the fish bones, crustacean shells, onion, leek, carrot, celery, parsley, bay leaf, and white peppercorns. Pour enough cold water to cover the ingredients (about 10 cups for a single batch).

Step 2

Simmer the stock: Set the pot over medium-high heat and bring it to a simmer. Reduce the heat to medium-low and cook for 30 minutes. Adjust the heat as needed to maintain a gentle simmer.

Step 3

Skim the stock: While the stock simmers, use a spoon to skim off any foam that forms on the surface.

Step 4

Strain the stock: Use a spider or tongs to remove most of the solids from the stock. Set a mesh strainer lined with cheesecloth in a large bowl or large pot. Pour the stock through the strainer. Press the solids to release any additional liquid. You should have about 8 cups of stock.

Step 5

Store: Pour the stock into jars, leaving an inch at the top to allow for expansion. Let the stock cool completely, then store them in the fridge or freezer. The stock will keep in the refrigerator for up to 5 days, or in the freezer for up to 3 months.