Ingredients: 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
Directions: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. |