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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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