Fish stock
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | pounds | Fish bones, from any firm fleshed whitefish such as: Sea bass, Rockfish, Halibut |
| 4 | quarts | Water |
| 8 | ounces | Yellow onions, coarsely chopped |
| 1 | pounds | Carrots, coarsely chopped |
| 4 | ounces | Shallots, coarsely chopped |
| 1 | cup | Coarsely chopped leeks * white part only |
| ¼ | cup | Parsley, loosely packed |
| 4 | Sprigs fresh thyme, or: dried thyme | |
| 2 | Whole bay leaves, preferably imported | |
| 4 | Garlic cloves, lightly crushed and left unpeeled | |
| 1 | tablespoon | Whole black peppercorns |
| Salt to taste | ||
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 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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