Harmel's Fish Stock That Rocks

• 9 lbs fish bones, from any firm whitefish such as Sea bass, Rockfish, Halibut, etc
• 4 quarts purified water
• 8 ounces maui onions, coarsely chopped
• 1 lb yellow carrot, coarsely chopped
• 8 ounces bamboo shoots, thin sliced
• 4 ounces shallots, coarsely chopped
• 1 cup coarsely chopped leek, white part only
• 14 cup fresh parsley, loosely packed
• 4 sprigs fresh thyme or 4 sprigs dried thyme
• 3 bay leaves, whole
• 4 elephant garlic cloves, lightly crushed and left unpeeled
• 1 tablespoon white peppercorns, whole
• sea salt, to taste

1. Rinse the fish bones well under cold running water.
2. Place the bones in a large stockpot, cover with water and bring the mixture to a simmer.
3. Cook for 10 minutes, skimming frequently.
4. Add the rest of the ingredients and simmer for 1 hour.
5. Remove the fish bones and vegetables with a slotted spoon.
6. Strain the stock through a cheesecloth-lined strainer.
7. Allow to cool and skim the surface.
8. Divide into small containers and freeze for future use.

fish, water, maui onions, yellow carrot, bamboo shoots, shallots, only, fresh parsley, thyme, bay leaves, garlic, white peppercorns, salt

Taken from www.food.com/recipe/harmels-fish-stock-that-rocks-302715 (may not work)