I have somehow never been to our Asian market before, but it's pretty much amazing. Beautiful fruits and veggies that I couldn't recognize and tons of seafood, both packed on ice and still alive.
Still, there was no way to get just the head and bones (at least that I could figure out) so I bought a cleaned fish with the head cut off. I was momentarily worried that they didn't actually give me the head, but I couldn't bring myself to go back to the counter. Luckily, when I got home and unpacked my little bag o' fish, that head was still there, looking at me.
I watched a YouTube video about filleting a grouper (which is what I had) and felt jazzed to try my hand at it.
So, I'm not great at filleting, it turns out. But this was only my first try, so I felt okay with it. There are my fillets, while I'll probably cook tonight in another recipe.
To make the stock, I threw the rest of the remaining fish (including the head) into my stock pot with onion, peppercorn, parsley, white wine, and cold water. I brought these to a simmer and let them cook for 45 minutes.
Once the stock was done, I strained the aromatics out and poured the stock into a jar.
I'll use this in some sort of fish stew this week.
grouper -- $11.88
parsley -- $.89
onion -- $1.08
Total Cost of Fish Stock: $13.85 (though this price includes the fillets I got out of it, which I'll use separately)