Classic Persian Fish Stock (Asareh Mahi)

Rinse the fish thoroughly under cold water, removing any remaining bones, head, or tail pieces. Place the fish in a bowl of lightly salted water and soak for 10 minutes to draw out impurities.

Drain the fish well and transfer it to a large stockpot. Add the chopped onion, celery, sliced leek, black peppercorns, bay leaf, lemon juice, and water.

Place the pot over medium heat and slowly bring the mixture to a gentle boil, stirring occasionally to evenly distribute the aromatics.

Once it reaches a boil, reduce the heat to low and simmer gently for a short time, just until the broth becomes lightly fragrant and flavorful. Avoid prolonged boiling to keep the stock clear.

Remove from heat and strain the stock through a fine sieve, discarding the solids. Allow the stock to cool completely before refrigerating or using in recipes.