Ingredients
- 9 fish bones
- 4 sprigs thyme (fresh)
- 4 garlic (cloves lightly crushed)
- 2 bay leaves (whole)
- 4 qt water
- 1 lb carrots
- 8 oz onions (yellow)
- 1 c coarsely leeks (chopped)
- 4 oz shallots
- 1 tb black peppercorns (whole)
- 1/4 c parsley
- 1/2 tb thyme (dried)
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
