Fish stock

Main Ingredient: Various Seafood Various Fish
Course: Various soups and stews
Cuisine: Various Asian Chinese
Special food: Ethnic
Yield:

Fish stock 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 c Coarsely chopped leeks *
- white part only
1⁄4 c Parsley, loosely packed
4 Sprigs fresh thyme, or:
1⁄2 T -Dried thyme
2 Whole bay leaves, preferably
-imported
4 garlic cloves, lightly
- crushed and left unpeeled
1 T Whole black peppercorns
Salt to taste

Cooking Fish stock

1. Rinse the fish bones well under cold running water.
2. Place the bones in a large stockpot, cover with water and bring the mixture to a simmer.
3. Cook for 10 minutes, skimming frequently.
4. Add the rest of the ingredients and simmer for 1 hour.
5. Remove the fish bones and vegetables with a slotted spoon.
6. Straini the stock through a cheesecloth-lined strainer.
7. Allow to cool and skim the surface.
8. Divide in small containers and freeze for future use.
9. Makes 4 quarts ken hom prodigy guest chefs cookbook.