Fish Stock

• 1½ pounds whitefish bones and heads
• 1 onion, quartered
• 2

Rinse the bones and heads well. Combine all the ingredients in a pan with 6 ⅓ cups of water and bring to a boil. Let boil for a few minutes, then lower the heat to allow the stock to simmer just below boiling point for 20 minutes. If you have a kitchen thermometer, aim for 200°F. With a slotted spoon, regularly skim off impurities that bubble to the surface. Strain the stock through a fine stra