Harmel's Fish Stock That Rocks

Submitted by Harmel Rayat

"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 :)"

 

• Ready In: 2hrs 40mins
• Ingredients: 13
• Yields: 4 bowls
• Serves: 16

ingredients

• 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
• 1⁄4 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.