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  Fish Stock
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 327
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 cup Coarsely chopped leeks *
* white part only
1/4 cup Parsley, loosely packed
4 Sprigs fresh thyme, -=OR=-
1/2 tbsp -dried thyme
2 Whole bay leaves (preferably imported)
4 Garlic cloves lightly crushed and left unpeeled
1 tbsp 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
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