|Fish stock||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Small fish/Fish trimmings as heads, tails and bones of mild ocean fish / lobster and shrimp shells||1 1⁄2 Pound, cleaned|
|Cold water||3 Cup (48 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Clam juice||1 Cup (16 tbs)|
Wash fish or trimmings in cold water; drain.
Combine water, vegetables, and wine in heavy saucepan.
Tie bay leaf, peppercorns, and parsley in small piece of cheesecloth.
Add seasonings and fish to water and vegetables; bring to boil over moderate heat.
Cook, uncovered, 20 to 30 minutes.
Strain stock; add clam juice.