Rinse the fish bones very well until there is absolutely no blood remaining. Place them in a large stockpot and add the remaining stock ingredients. Pour in only enough cold water to cover the bones and vegetables, about
Strain the stock through a fine-mesh sieve into another pot and discard the bones and vegetable solids. Use the stock immediately or, if you plan on storing it, cool the stock, transfer to a storage containers, and refrigerate for a day or two, for freeze for up to 3 months.
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