Ingredients :

· 6 cups water
· 1-1/2 lb. fish (or seafood pieces)
· 1 large carrot, peeled and chopped
· 1 medium onion, quartered
· 1 to 2 celery stalk, chopped
· 1/2 cup chopped parsley
· 3 cloves garlic
· 2 bay leaves
· 1/4 tsp. pepper
· 1/8 tsp. salt

Cooking Procedures :

1. Combine all the ingredients in a large pot. Cover and bring to boil over medium-high heat. Skimming off any foam that rises to the top.
2. Reduce heat to low. Let it simmer for 1-1/2 hours. Remove from heat. Let it cool.
3. Pour mixture through a strainer, discarding solids. Refrigerate until use. Skim fat off surface.
4. Stock can be kept refrigerated for up to 3 days or up to 6 months if frozen in airtight containers.