Basic Fish Stock

Course : Fish
Serves: 1
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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 / Directions:

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

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