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| What You Need: |
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USING PER QUART WATER
1 large onion
A slice of lemon
2 - 3 carrots
˝ bay leaf (optional)
˝ celery root
Salt and pepper to taste
˝ parsley root
Thyme, oregano, tarragon, etc. (according to preference)
2 - 3 celery stalks with leaves
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| How To Cook: |
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1. Boil the water and vegetables until they are done, then strain.
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2. Place the fish on rack, belly down, and immerse in the liquid, of which there should be enough to cover.
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3. Simmer very slowly until done, about 5 minutes per inch of thickness.
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4. Remove with rack and drain; cut cheesecloth and remove carefully.
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5. The broth can be used for fish soups.
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