Harmel's Fish Stock That Rocks

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 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. 1

   Rinse the fish bones well under cold running water.

2. 2

   Place the bones in a large stockpot, cover with water and bring the mixture to a simmer.

3. 3

   Cook for 10 minutes, skimming frequently.

4. 4

   Add the rest of the ingredients and simmer for 1 hour.

5. 5

   Remove the fish bones and vegetables with a slotted spoon.

6. 6

   Strain the stock through a cheesecloth-lined strainer.

7. 7

   Allow to cool and skim the surface.

8. 8

   Divide into small containers and freeze for future use.