Harmel's Fish Stock That Rocks

Total Time: 2 hrs 40 mins Preparation Time: 1 hr Cook Time: 1 hr 40 mins

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, 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 peppercorns, whole
• sea salt, to taste

Recipe

• 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.