1 onion
1 carrot
1 parsley root
1 leek (white part only)
1 parsnip
1 teaspoon salt
1 pound fresh or frozen smelts
10 whole black peppercorns
2-3 bay leaves

Combine the vegetables, salt, and 2 quarts of water in a 4-quart pot. Bring to a boil, lower the heat, and simmer for 30 minutes, partially covered. Add the smelts, peppercorns, and bay leaves, then return to a boil and simmer for 20 minutes, partially covered. Strain the stock, discard the vegetables and fish. Taste the broth for salt, remove bay leaves.