From Food

This one is from Julia Child's The French Chef Cookbook (1971).

Ingredients

• 4-6 C misc. fish parts (no gills, no guts)
• mirepoix: (use whatever your favorite mirepoix ingredients are)
  • 0.33 C onions, thinly sliced
  • 0.25 C carrots, thinly sliced
  • bay leaf
  • 6-8 parsely stems
• salt

Instructions

1. Add it all to a pan, cover with water, and simmer for ~30m, or until there are about 2 cups of liquid.
2. Strain.