Basic Fish Stock

Basic Fish Stock

Course :	Fish
From:	HungryMonster.com
Serves:	1

Ingredients:

9	pounds	fish bones -- from any firm-fleshed fish such as bass -- rockfish, halibut
4	quarts	water
8	ounces	yellow onions -- coarsely chopped
1	pound	carrots -- coarsely chopped
1 1/2	cups	white onions, coarsely chopped
1/4	cup	parsley -- loosely packed
4	sprigs	fresh thyme =or=
1/2	tablespoon	dried thyme
2	whole	bay leaves
4	cloves	garlic -- lightly crushed and left unpeeled
1	tablespoon	whole black peppercorns
1	teaspoon	salt to taste

Preparation:

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 scum off the surface 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