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Fish Stock

Yield about 1 quart


  • 2 pounds fish bones and heads
  • 5 cups water
  • 1 small carrot, sliced
  • 1 small onion, sliced
  • 1 stalk celery, cut into pieces
  • 1 sprig fresh parsley
  • 1/2 bay leaf
  • Salt and pepper to taste

How to Make It

  1. Combine all ingredients in a large stock pot. Cover and simmer 30 minutes. Strain stock into a bowl; discard bones and vegetables. Cover and refrigerate stock. Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying. Use Fish Stock as a foundation for fish soups and stews.

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