intermediate cooking series
about 2 gallons
1 hour
10 lbs flat fish bones (not round fish)
2 large onions chopped
2 large carrots chopped
6 stocks of celery chopped
1 tbs peppercorn
2 gallons of cold water (enough to cover)
could also add: garlic, herbs, root vegetables
Place ingredients in large stock pot. Bring to a slow simmer. Skim fat off as necessary. Cook 45-1 hour until flavor is reached. Strain through fine sieve and freeze.
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