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5 cups water

Shells of 1 pound shrimp, reserve shrimp for another purpose

1/2 pound firm fleshed fish

1 stalk celery with leafy top, cut into 2 inch pieces

1 small onion, quartered and thickly sliced

1 bay leaf

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1. Combine water, shrimp shells, fish, celery, onion, bay leaf, and salt and pepper in a large saucepan. Bring to rolling boil over high heat. Reduce heat to low, cover, and cook for approximately 30 minutes, or until fish falls apart.
2. Strain broth thoroughly, and discard solids. Be especially careful to remove all bones. Use as directed in any recipe that calls for fish stock.

Makes 3 cups.