| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Soups, Oriental | 1 | Servings | |
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=- dried thyme | |
| 2 | Whole bay leaves (preferably imported) | |
| 4 | Garlic cloves lightly crushed and left unpeeled | |
| 1 | tb | 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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