|Fish bones and heads||1 Pound (Without Gills)|
|Water||4 Cup (64 tbs)|
|Lemon juice||2 Tablespoon|
|Celery stalk||1 , sliced|
|Carrot||1 , thickly sliced|
|Onion||1 Small, quartered|
In a 3-quart casserole, combine the fish bones and heads, water, lemon juice, celery, carrots, onions, parsley, bay leaf, and peppercorns.
Cover with a lid.
Microwave on high for 20 minutes.
Let stand for 10 minutes.
Strain through a fine sieve lined with cheesecloth.
Refrigerate or freeze until needed.