Fish Caldo

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  • 3 black peppercorns
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 2 sprigs parsley
  • 3 pounds fish trimmings, heads and bones
  • 1 celery stalk
  • 2 carrots, peeled
  • 2 medium onions
  • 2 quarts of water.


Bring the water to a boil in a large soup or stock pot. Add all the ingredients, reduce the heat, and let simmer for fifteen minutes. Pour the stock through a strainer. (Do not press or squeeze the fish trimmings). Discard the solids. Serve and enjoy.

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