9 lb Fish bones

           -from any firm-fleshed
           - whitefish, such as:
           -Sea bass, Rockfish, Halibut
      4 qt Water

      8 oz Yellow onions;

           - coarsely chopped
      1 lb Carrots; coarsely chopped

      4 oz Shallots; coarsely chopped

      1 c  Coarsely chopped leeks *

           * white part only
    1/4 c  Parsley; loosely packed

      4    Sprigs fresh thyme; -=OR=-

    1/2 tb -dried thyme

      2    Whole bay leaves

           -(preferably imported)
      4    Garlic cloves

           - lightly crushed
           - and left unpeeled
      1 tb Whole black peppercorns

           Salt to taste
  RINSE THE FISH BONES well under cold running water. Place the bones in a
  large stockpot, cover with water and bring the mixture to a simmer. Cook
  for 10 minutes, skimming frequently. Add the rest of the ingredients and
  simmer for 1 hour. Remove the fish bones and vegetables with a slotted
  spoon. Strain the stock through a cheesecloth-lined strainer. Allow to cool
  and skim the surface. Divide in small containers and freeze for future use.
  Makes 4 Quarts