|Lean fish||1 3⁄4 Pound, use fish skeletons and head (Red Snapper/Cod/Halibut/Flounder)|
|Onions||2 Medium, cut into wedges|
|Celery ribs||3 , cut into 2 inch pieces|
|Cold water||10 Cup (160 tbs)|
|Dried thyme leaves||3⁄4 Teaspoon, crushed|
|Garlic||1 Clove (5 gm)|
Rinse fish; cut out gills and discard.
Combine fish skeletons and heads, onions and celery in stockpot or Dutch oven.
Add remaining ingredients.
Bring to a boil over high heat.
Reduce heat to medium-low; simmer, uncovered, 30 minutes, skimming foam that rises to the surface.
Remove stock from heat and cool slightly.
Strain stock through large sieve or colander lined with several layers of dampened cheesecloth, removing all bones, vegetables and seasonings; discard.
Use immediately or refrigerate in tightly covered container up to 2 days or freeze stock in freezer containers for several months.