Ingredients

• 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

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Instructions

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