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| What You Need: |
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1½ pounds fish trimmings: the heads, tails and bones of any firm white fish
1 quart cold water
½ cup coarsely chopped onions
¼ cup coarsely chopped celery, including the leaves
1 small bay leaf
¼ teaspoon crumbled dried thyme
½ teaspoon salt
3 whole black peppercorns
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| How To Cook: |
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1. Wash the fish trimmings in a deep bowl set under cold running water. Drain, and then mash the pieces of fish with the back of a large spoon.
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2. Place the mashed fish in a 3- to 4-quart enameled or stainless-steel saucepan and pour in the water. Bring slowly to a simmer over moderate heat and cook uncovered for 5 minutes, skimming off the foam and scum as they rise to the surface.
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3. Add the onions, celery, bay leaf, thyme, salt and peppercorns, and reduce the heat to low. Simmer partially covered for 30 minutes, skimming the surface from time to time.
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4. Remove the pan from the heat and, with a slotted spoon, lift out and discard the fish and vegetables. Strain the stock into a deep bowl through a fine sieve lined with a double thickness of dampened cheesecloth.
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5. The stock will keep refrigerated for 2 or 3 days or it can be cooled to room temperature, covered tightly and frozen.
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