Title: FISH STOCK
Categories: Soups, Oriental
Yield: 1 servings
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
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
