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Fish Stock




2 lbs. fresh or frozen fish
with head and tail
1 sm. onion, chopped
1 staulk celery with leaves, copped
3 sprigs parsely
1/2 lemon, sliced
4 whole black peppercorns
3 cloves, halved
salt to taste~1 tsp.

In a large sauce pan add cut up fish, onion, celery, parsely, lemon, salt, pepper, cloves, and 6 cups cold water. Bring to a boil and reduce heat; cover and simmer 30 minutes. Strain through a sieve lined with 1 or 2 layers of cheesecloth. reserve fish for another use; discard skin, bones, and seasonings. Makes 4 cups.

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