Ingredients Jump to Instructions ↓

  1. 9 lb Fish bones

  2. -from any firm-fleshed - whitefish, such as: -Sea bass, Rockfish, Halibut 4 qt Water

  3. 8 oz Yellow onions;

  4. - coarsely chopped 1 lb Carrots; coarsely chopped

  5. 4 oz Shallots; coarsely chopped

  6. 1 c Coarsely chopped leeks

  7. white part only 1/4 c Parsley; loosely packed

  8. 4 Sprigs fresh thyme; -

  9. 1/2 tb -dried thyme

  10. 2 Whole bay leaves

  11. -(preferably imported) 4 Garlic cloves

  12. - lightly crushed - and left unpeeled 1 tb Whole black peppercorns

Instructions Jump to Ingredients ↑

  1. 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


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