Recipe - Fish Soup Stock Basic

Fish skin; bones, heads,
tails
2 Carrots; cut up
2 small Yellow onions; peeled
and chopped
4 Stalks celery; chopped
Salt to taste

Fish stock is made from the skin, bones, backs, tails and heads of any
freshwater 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, http://www.erols.com/hosey.