2 pounds meaty halibut, cod, or sea bass bones, or a fish head, split
1 large onion, thinly sliced
1 large leek, white and pale-green parts only, thinly sliced
1 bay leaf
1 sprig flat-leaf parsley
1 sprig thyme
3 whole peppercorns
Instructions
Rinse fish bones well with cold water. Place bones in a large pot; add remaining ingredients and 10 cups cold water. Bring almost to a boil over high heat (do not let it come to a boil). Reduce heat to low and cook at a bare simmer, skimming any foam that rises to surface, until flavors meld, 20–30 minutes. Strain stock through a fine-mesh sieve lined with cheesecloth into an 8-cup measuring cup or another pot; discard solids. Stock tastes best when freshly made. DO AHEAD Stock can be made 2 months ahead. Let cool, then chill, uncovered, until cold. Transfer to an airtight container, cover, and freeze.
Originally Submitted
3/25/2013
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