|Fish||3 Pound (equal portions of catfish with bones and tilapia fillets)|
|Carrots||3 Ounce, peeled and chopped|
|Celery||3 Ounce, chopped|
|Leek top||1 (green part only)|
|Fresh parsley sprigs||10|
|Fresh thyme sprigs||4|
|White peppercorns||1 Teaspoon|
|Cold water||10 Cup (160 tbs)|
Place fish, carrots, celery, leek, parsley, thyme, bay leaves, and peppercorns in a 6- to 8-qt stockpot.
Add cold water to cover contents of stockpot by 1 inch; Simmer stock over medium heat 45 minutes to 1 hour.
Skim off and discard impurities that rise to the surface.
Using a fine mesh sieve, strain stock into a large bowl, discarding bones and vegetables.
In an ice bath, cool bowl of stock to below 40°.
Cover stock with plastic wrap and refrigerate.
Before using stock, skim off and discard layer of chilled fat.