Fish stock

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

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