Fish Stock

Directions

1. 1
   Wash fish heads and bones well to eliminate all traces of blood.
2. 2
   Cut out the blood-rich gills with scissors.
3. 3
   Put heads and bones in pot, and cover with 2 1/2 quarts water.
4. 4
   Place over high heat, and bring to boil.
5. 5
   Skim off scum that rises to top.
6. 6
   Lower heat, and simmer stock for 4 to 6 hours, or until approximately 7 cups of broth remain, skimming as necessary.
7. 7
   (To make extra-rich stock, used in the recipe below, cook for an extra hour.)
8. 8
   Strain stock through a damp cloth-lined sieve.
9. 9
   Stock can be used immediately, or refrigerated or frozen.