1. Combine all ingredients in a 6 quart stock pot. Bring to a boil, partially cover the pot, turn the heat to medium-low and simmer for 30 to 40 minutes. 2. Strain the stock through a fine sieve into a large bowl, pressing down hard on the vegetables and fish trimmings with the back of a spoon to extract their juices. Diiscard solids. 3. Wash the pot and return the strained stock to it. Reduce the stock to about 6 cups by boiling it rapidly, uncovered, for about 20 minutes. 4. Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve. 5. Use for soup or freeze for future use. ---------------------------------------------------------------------------
Nutrition
Ingredients
