Recipe taken from Le Quartier Francais by Freddie Marsh-Lott

Ingredients:

2 quarts cold water
4 bay leaves
1 large onion, chopped
1 clove garlic, peeled and chopped
6 oz. Clam juice
2 ribs celery
1/2 cup green onions, chopped
fish bones and carcass (DO NOT USE SKIN)
shrimp shells

Combine all ingredients in a large stockpot. Bring to a boil, then reduce heat immediately and simmer for 20 minutes. Strain the stock before using. Unused stock can be frozen until needed.