Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

9 lb Fish bones, from any firm 1/4 c Parsley, loosely packed
-fleshed whitefish such as: 4 Sprigs fresh thyme, or:
-Sea bass, Rockfish, Halibut 1/2 tb -dried thyme
4 qt Water 2 Whole bay leaves, preferably
8 oz Yellow onions, coarsely -imported
- chopped 4 Garlic cloves, lightly
1 lb Carrots, coarsely chopped - crushed and left unpeeled
4 oz Shallots, coarsely chopped 1 tb Whole black peppercorns
1 c Coarsely chopped leeks * Salt to taste
- white part only

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

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

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