Bluefish Salad - cooking recipe

Ingredients

3 qt. non-beef bouillon or fish stock
4 celery stalks, coarsely chopped
1/2 c. drained capers
1 Tbsp. salt
1 3/4 c. mayonnaise
8 lb. fresh bluefish fillets
1 large onion, chopped
bunch of fresh dill, chopped
1/2 c. distilled white vinegar
2 tsp. pepper

Preparation

Place the stock in a large pot; bring to a boil, then reduce heat and add fillets.
Simmer gently for about 8 minutes until cooked firm.
Allow to cool, discard skin, dark center of meat and bones.
Cool overnight.