Ingredients

Makes about 1 gallon

　　2 pounds whitefish carcass (such as snapper or flounder), including bones

　　3 carrots, peeled and coarsely chopped

　　2 stalks celery, coarsely chopped

　　1 white onion, cut into eighths

　　1 tablespoon whole black peppercorns

　　6 sprigs flat-leaf parsley

　　4 sprigs thyme

　　water

　　

Step 1

Place the fish carcass and all other ingredients in an 8-quart stockpot. Fill the stockpot with water and bring to a gentle simmer over medium heat. When the mixture is simmering, decrease the heat to low and simmer slowly for 1 hour, periodically skimming off any fat and impurities that rise to the surface.

　　

Step 2

Pour the stock mixture through a fine-mesh strainer. Discard the vegetables and herbs and use the stock as directed.

　　Latin Ladles