Fish Stock Recipe

Type: BASIC
Suitable for: All fish. 

If you order your fish filleted, ask for “Return the Bone.”  Even a small collection of fish bones enable you to make a Basic Fish Stock, to enrich and expand your repertoire of fish dishes.  Make small amounts of stock as your fish bones arrive or accumulate them in your freezer to make a big pot.

Basic Fish Stock
Equipment and Ingredients:

2 cups (more or less) fish bones *
1 quart water **
2 bay leaves
3-5 whole peppercorns
¼ tsp. ground thyme 
1 small onion, quartered
1 celery stalk, cut in pieces (include leaves)
1 small carrot, cut in chunks
1 clove garlic 
½ tsp. salt, or to taste
2-3 quart stainless steel saucepan.
Cheesecloth
Strainer, set over glass or stainless steel bowl

Put all ingredients in saucepan. Raise heat to a boil, then simmer over lower heat till vegetables are fork-tender.  

Line strainer with cheesecloth and place over bowl.  Pour contents of saucepan through cloth and discard. Freeze in 1-cup containers; use larger containers if you like to makes stews and soups often. 
Notes:
*Bones can be from one kind of fish or several with similar flavors (white freshwater; white saltwater fish; salmon alone)
**If you usually serve wine, replace 1 cup of water with dry white wine.