(thanks to Chef Chris Velden at the Flying Apron Cookery for sharing this recipe)

INGREDIENTS

The head/nape/bones of a white fish like haddock, cod or hake*
Carrots, celery, onions, leek, chopped (as much as you want!)
Fresh lemon juice from 1 lemon
1-2 bay leaves
3-4 sprigs of parsley
A handful of juniper berries
1-2 sprigs of dill
Cloves
A pinch of salt

METHOD

Add all the ingredients to a large stockpot. Add cold water until ingredients are covered and bring to a boil. Turn down and simmer for 30 mins, then shut heat off and let sit for another 30 mins. Strain stock with cheese cloth, and bam! You’re done your stock. If you’re not going to use the stock right away, let cool and then refrigerate or freeze

If you don’t have a whole fish, and you don’t happen to have a stash of broth in your freezer, you can always use the tips of fillets to make a salty fishy broth that will do in a pinch.

*the fillets from this fish will be used in the chowder. If you don’t know how to fillet a fish, then you should thank cod for YouTube.