Fish Stock

Directions

1. 1
   Bring the fish trimmings, onions, celery, and 7 cups water just to a boil in a large saucepan over high heat, skimming off any foam that rises to the surface.
2. 2
   Add the thyme, parsley, bay leaf, salt, and peppercorns.
3. 3
   Partially cover the pan, reduce the heat to medium-low, and simmer for about 20 minutes.
4. 4
   Strain the stock into a large bowl.
5. 5
   Use immediately, or cool and refrigerate.