Antoine's Fish Stock Recipe - Food Reference Soups & Stews

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	FISH STOCK Antoine's Restaurant Cookbook by Jr. Roy F. Guste Makes 2 quarts. 10 pounds fish heads and bone 3 onions sliced 2 stalks celery 2 bay leaves 3 sprigs parsley 2 tablespoons salt 3 quarts water Add all ingredients, including the water, to a large soup pot. Simmer for 4 hours skimming the scum off the top from time to time. Strain.

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