Recipe - Fish Stock

9 pound Fish bones
from any firmfleshed
whitefish, such as:
Sea bass, Rockfish, Halibut
4 qt Water
8 ounce Yellow onions;
coarsely chopped
1 pound Carrots; coarsely chopped
4 ounce Shallots; coarsely chopped
1 cup Coarsely chopped leeks *
* white part only
One fourth cup Parsley; loosely packed
4 Sprigs fresh thyme; =OR=
One half tablespoon dried thyme
2 Whole bay leaves
(preferably imported)
4 Garlic cloves
lightly crushed
and left unpeeled
1 tablespoon Whole black peppercorns
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 cheeseclothlined strainer. Allow to cool
and skim the surface. Divide in small containers and freeze for future use.
Makes 4 Quarts

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini