Fish Caldo
Ingredients:
- 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.
Preparation:
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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