Fish Broth For Soup
|Fish bones||1 Cup (16 tbs)|
|Fish scraps||1 Cup (16 tbs)|
|Onion||1 Small, chopped|
|Carrots||1⁄2 Cup (8 tbs), diced|
|Celery||1⁄2 Cup (8 tbs), chopped|
Pour 2 quarts water in a kettle and add the salt.
Bring to a boil, then add remaining ingredients.
Simmer for 15 minutes, then allow to cool.
Skim off fat and strain, reserving the broth.
Pour the broth into leakproof cartons or glass jars, leaving 1 inch for expansion, then seal and freeze.