Fish Stock

Categories: Soups | Oriental

Serves: 1 Servings

Ingredients:

9 lb Fish bones
-from any firm-fleshed
- whitefish, such as:
-Sea bass, Rockfish, Halibut
4 qt Water
8 oz Yellow onions;
- coarsely chopped
1 lb Carrots; coarsely chopped
4 oz Shallots; coarsely chopped
1 c Coarsely chopped leeks *
* white part only
1/4 c Parsley; loosely packed
4 Sprigs fresh thyme; -=OR=-
1/2 tb -dried thyme
2 Whole bay leaves
-(preferably imported)
4 Garlic cloves
- lightly crushed
- and left unpeeled
1 tb Whole black peppercorns
Salt to taste

Instructions:
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

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

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