Fish Stock

• 5 pounds white fish bones, tails and heads,
• 2 medium onions, coarsely chopped
• 3 celery ribs<

Rinse the fish bones under cold running water, making sure the gills and blood pockets have been removed.

Place the vegetables and remaining ingredients in a stockpot.

Add the fish bones and cold water to cover.

Bring the stock to a boil and reduce the heat to low.

Simmer, skimming the foam that forms on the surface, for 30 minutes.

Line a strainer with a