Fish Stock
From: Paulette, Saint-Leonard, Quebec, Canada
Servings: 10 cups [2.5 L]
IngredientsPreparation
  • 3 pounds [1.4 kg] any fish scraps [heads, bones, tails], except salmon
  • 12 cups [3 L] water
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 bay leaves
  • 1 teaspoon [5 mL] peppercorns
  • Into a large casserole, mix together all ingredients.
  • Simmer, uncovered, for 20 to 30 minutes.
  • Strain stock through a fine sieve.