---------- Recipe via Meal-Master (tm) v8.02
  
       Title: FISH STOCK
  Categories: Soups, Oriental
       Yield: 1 servings
  
       9 lb Fish bones
            -from any firm-fleshed
            - whitefish, such as:
            -Sea bass, Rockfish, Halibut
       4 qt Water
       8 oz Yellow onions;
            - coarsely chopped
       1 lb Carrots; coarsely chopped
       4 oz Shallots; coarsely chopped
       1 c  Coarsely chopped leeks *
            * white part only
     1/4 c  Parsley; loosely packed
       4    Sprigs fresh thyme; -=OR=-
     1/2 tb -dried thyme
       2    Whole bay leaves
            -(preferably imported)
       4    Garlic cloves
            - lightly crushed
            - and left unpeeled
       1 tb Whole black peppercorns
            Salt to taste
  
   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
  
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