Fish Stock

• 1 lb fish bones
• 8 -10 cherrystone clams
• water, to cover
• 1 large onion
• 3 celery, stalks
• 1 garlic clove, diced
• 1 medium hot pepper, small, de-seeded and chopped
• 2 limes
• 14 cup rice vinegar
• ground pepper

1. Meat may be still attached to the fish bones/head/tail.
2. This is fine.
3. Break up the pieces of fish, and add to boiling water.
4. Reduce heat to a vigorous simmer.
5. At the same time, add in the onion (roughly chopped) and celery (roughly chopped) and garlic.
6. Add the juice from the clams to the pot.
7. (Hint: freeze the clams a day or so before.
8. Thaw them when you are ready, and they will be very easy to open.)
9. Reserve the clams themselves for another recipe.
10. Juice the limes and add this juice, pulp and all, to the pot.
11. Add everything else to the pot.
12. Simmer no longer than 20 minutes, taste, and adjust water level as desired.
13. Strain, and save the liquid.
14. This stock can be frozen.

fish bones, cherrystone clams, water, onion, celery, garlic, hot pepper, limes, rice vinegar, ground pepper

Taken from www.food.com/recipe/fish-stock-434117 (may not work)