Fish Stock

Ingredients :

• 6 cups water
• 1-1/2 lb. fish (or seafood pieces)
• 1 large carrot, peeled and chopped
• 1 medium onion, quartered
• 1 to 2 celery stalk, chopped
• 1/2 cup chopped parsley
• 3 cloves garlic
• 2 bay leaves
• 1/4 tsp. pepper
• 1/8 tsp. salt

Cooking Procedures :

1. Combine all the ingredients in a large pot.  Cover and bring to boil over medium-high heat.  Skimming off any foam that rises to the top.
2. Reduce heat to low.  Let it simmer for 1-1/2 hours.  Remove from heat.  Let it cool.
3. Pour mixture through a strainer, discarding solids.  Refrigerate until use.  Skim fat off surface.
4. Stock can be kept refrigerated for up to 3 days or up to 6 months if frozen in airtight containers.