Basic Fish Stock

Recipe Ingredients

9 lbs	4086g / 144oz	Fish bones - from any firm-fleshed fish such as bass rockfish, halibut
4		Water
8 oz	227g	Yellow onions - coarsely chopped
1 lb	454g / 16oz	Carrots - coarsely chopped
1 1/2 cups	93g / 3.3oz	White onions, coarsely chopped
1/4 cup	59ml	Parsley - loosely packed
4 sections		Fresh thyme =or=
1/2 tablespoon	7.5ml	- dried thyme
2		Bay leaves - (preferably imported
4		Garlic cloves - lightly crushed
		And left unpeeled
1 tablespoon	15ml	Whole black peppercorns
		Salt to taste

Recipe 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 scum off the surface 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

Source:
Lorenza De' Medici

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