(Imagine finding a recipe for fish stock that won't smell up your house!)
From Healthy Cooking for the Jewish Home
Prep time: 5 minutes
Cooking time: 20 minutes
Makes
3½ cups (I doubled the recipe, because it freezes well and you never know when you might want some. I store it in 2 cup amounts in zip lock baggies)
Ingredients:
1 lb/450g fish heads, tails, bones (get them really fresh)
1 quart water
1 bay leaf
2 fresh thyme sprigs
6 parsley stems
1 onion sliced
Directions:
1. Rinse fish heads and bones thoroughly and put them in a pot. Add everything else, bring to a boil.
2. Cover and simmer over low heat for 20 minutes. Strain stock.
3. Cool promptly and refrigerate or freeze until ready to use.
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