9 lb Fish bones
-from any firm-fleshed – whitefish, such as: -Sea bass, Rockfish, Halibut 4 qt Water
8 oz Yellow onions;
– coarsely chopped 1 lb Carrots; coarsely chopped
4 oz Shallots; coarsely chopped
1 c Coarsely chopped leeks *
* white part only 1/4 c Parsley; loosely packed
4 Sprigs fresh thyme; -=OR=-
1/2 tb -dried thyme
2 Whole bay leaves
-(preferably imported) 4 Garlic cloves
– lightly crushed – and left unpeeled 1 tb Whole black peppercorns
Salt to taste RINSE THE FISH BONES well under cold running water. Place the bones in a large stockpot, cover with water and bring the mixture to a simmer. Cook for 10 minutes, skimming frequently. Add the rest of the ingredients and simmer for 1 hour. Remove the fish bones and vegetables with a slotted spoon. Strain the stock through a cheesecloth-lined strainer. Allow to cool and skim the surface. Divide in small containers and freeze for future use. Makes 4 Quarts