Yield: 1 Servings
|\N \N||Fish skin; bones, heads, tails|
|2 \N||Carrots; cut up|
|2 smalls||Yellow onions; peeled and chopped|
|4 \N||Stalks celery; chopped|
|\N \N||Salt to taste|
Fish stock is made from the skin, bones, backs, tails and heads of any fresh-water fish, which is simmered in water. It is used as the basis for other recipes. Cover all ingredients with water, and simmer until the vegetables are soft. Strain and use the liquid for cooking.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .