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