Fish Stock

• 2 pounds whitefish carcass (such as snapper or flounder), including bones
• 3 carrots, peeled and coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 white onion, cut into eighths
• 1 tablespoon whole black peppercorns
• 6 sprigs flat-leaf parsley
• 4 sprigs thyme
• water

1. Place the fish carcass and all other ingredients in an 8-quart stockpot.
2. Fill the stockpot with water and bring to a gentle simmer over medium heat.
3. When the mixture is simmering, decrease the heat to low and simmer slowly for 1 hour, periodically skimming off any fat and impurities that rise to the surface.
4. Pour the stock mixture through a fine-mesh strainer.
5. Discard the vegetables and herbs and use the stock as directed.

whitefish carcass, carrots, stalks celery, white onion, whole black peppercorns, parsley, thyme, water

Taken from www.epicurious.com/recipes/food/views/fish-stock-15308 (may not work)