Harmel's Fish Stock That Rocks

Harmel Rayat's Note:

A simple fish stock that can be eaten as a soup or ued for stock to add to othe dishes. Very healthy, ues fresh ingredients and enjoy :)

• Total Time: 2 hrs 40 mins
• Prep Time: 1 hrs
• Cook Time: 1 hrs 40 mins

Ingredients:

Serves: 16

Yield: 4.0 bowls

• 9 lbs fish bones , from any firm whitefish such as Sea bass, Rockfish, Halibut, etc
• 4 quarts purified water
• 8 ounces maui onions , coarsely chopped
• 1 lb yellow carrot , coarsely chopped
• 8 ounces bamboo shoots , thin sliced
• 4 ounces shallots , coarsely chopped
• 1 cup coarsely chopped leek , white part only
• ¼ cup fresh parsley , loosely packed
• 4 sprigs fresh thyme or 4 sprigs dried thyme
• 3 bay leaves , whole
• 4 elephant garlic cloves , lightly crushed and left unpeeled
• 1 tablespoon white peppercorns , whole
• sea salt , to taste

Directions:

1. Rinse the fish bones well under cold running water.
2. Place the bones in a large stockpot, cover with water and bring the mixture to a simmer.
3. Cook for 10 minutes, skimming frequently.
4. Add the rest of the ingredients and simmer for 1 hour.
5. Remove the fish bones and vegetables with a slotted spoon.
6. Strain the stock through a cheesecloth-lined strainer.
7. Allow to cool and skim the surface.
8. Divide into small containers and freeze for future use.