| 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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