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Fish Stock


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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

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