Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 -- (preferably
                        -- imported
   4                    garlic cloves -- lightly crushed
                        and left unpeeled
   1      tablespoon    whole black peppercorns
                        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