Yield: 1 servings
Measure | 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 \N | Sprigs fresh thyme, or: dried thyme |
2 \N | Whole bay leaves, preferably imported |
4 \N | Garlic cloves, lightly crushed and left unpeeled |
1 tablespoon | Whole black peppercorns |
\N \N | 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
KEN HOM PRODIGY GUEST CHEFS COOKBOOK