Fish Stock - cooking recipe

Ingredients

1 1/2 lb. fresh or frozen dressed fish (with head and tail)
1 small onion, chopped
1 stalk celery with leaves, chopped
3 sprigs parsley
1/2 lemon, sliced
1 tsp. salt
3 whole black peppercorns
3 whole cloves

Preparation

Cut
up fish, if necessary, to fit in a large saucepan. Add the
onion, celery, parsley, lemon, salt, peppercorns and cloves. Add
6
cups
cold\twater.\tBring to boiling.
Reduce heat, cover and simmer 30 minutes.
Strain through sieve lined with
1\tor 2 layers of cheesecloth.
Reserve fish for another use; discard skin, bones and seasonings.
Makes 4 cups.