Basic Fish Stock
|Fish bones/Fish heads||2 Pound, cut in pieces|
|Onion||1 , sliced|
|Carrot||1 Large, sliced|
|Celery stalks||2 , sliced|
|Bouquet garni||1 (3 Sprigs Of Parsley 2 Sprigs Thyme, And 1 Hay Leaf Tied Together With String)|
|Black peppercorns||1⁄2 Teaspoon|
|Water||6 Cup (96 tbs) (More If Needed)|
WASH THE FISH bones and heads thoroughly in cold water; remove and discard gills if they are still present.
COMBINE THE FISH bones, onion, carrot, celery, bouquet garni, and peppercorns in a stockpot.
Add the water; it should completely cover the other ingredients.
Bring slowly to a boil, and simmer, uncovered, for 20 minutes.
Use a large spoon to skim off scum that rises to the top.
STRAIN THE STOCK through a fine sieve or a colander lined with cheesecloth, discarding the solids.
Chill and use within a few days, or freeze for up to 1 month.