Fish Stock

Summer stock series continues.   This is a great fish stock; rich in flavor and a great base for any fish soup. 

Fish Stock:

2 Pounds of Fish Bones, uncooked
16 C Water
1 Onion, quartered
1 Shallot, halved
2 Carrots
2 Celery Stalks
1 Bay Leaf
Salt

Directions:
1.  Pull all ingredients in a soup pot.  Bring to a boil and skim the scum from the top.  Reduce heat and simmer for 40 minutes.
2.  Pour through a strainer and use.

Makes about 3 quarts