| How To Cook: |
|
|
1. Wash the fish trimmings in a deep bowl set under cold running water. Drain, and then mash the pieces of fish with the back of a large spoon.
|
2. Place the mashed fish in a 3- to 4-quart enameled or stainless-steel saucepan and pour in the water. Bring slowly to a simmer over moderate heat and cook uncovered for 5 minutes, skimming off the foam and scum as they rise to the surface.
|
3. Add the onions, celery, bay leaf, thyme, salt and peppercorns, and reduce the heat to low. Simmer partially covered for 30 minutes, skimming the surface from time to time.
|
4. Remove the pan from the heat and, with a slotted spoon, lift out and discard the fish and vegetables. Strain the stock into a deep bowl through a fine sieve lined with a double thickness of dampened cheesecloth.
|
5. The stock will keep refrigerated for 2 or 3 days or it can be cooled to room temperature, covered tightly and frozen.
|
|
