Eating Well's Rich Fish Stock

• 2 12 lbs fish heads, and bones from white fish
• 4 cups cold water

1. Use heads and bones from any firm-fleshed, white-meat fish such as halibut, cod or snapper.
2. Clean the parts ofany blood and cut into 2 inch pieces.
3. Place bones and heads in a non-aluminum stockpot with 4 cups cold water.
4. Bring to a boil, reduce heat and simmer over low heat, partially covered, for 4 hours.
5. Add water as needed during cooking to keep bones covered.
6. Be sure to skim off any foam that accumulates on the surface.
7. Strain stock through a fine sieve, discard the solids.
8. Stores in the refrigerator for 2 days, tightly covered.
9. Freezes for up to 6 months.

fish, cold water

Taken from www.food.com/recipe/eating-wells-rich-fish-stock-328790 (may not work)