Fish Stock

Put all the trimmings from the fish, such as the skeleton, head, fins, etc., into a saucepan, and add enough water to cover. Let simmer for two or three hours. Then add carrot, parsley, onion, and simmer for one hour more. Strain through a coarse strainer. This is a good foundation for fish soups and fish sauce. Left-over fish and fish bones can also be utilized in preparing this stock.

Fish Soup From Trimmings

Put into a saucepan a carrot and parsley and fry them until they are reddish in color. Then add two pints of cold water and the bones, head and fins. Simmer for an hour. Take out the bones and put the rest through a coarse strainer. Then thicken with two tablespoons of drippings and two tablespoons of flour rubbed together, season to taste. This fish soup can be varied by adding the pulp of any left - over vegetables.

Fish Stew

Cod, Haddock, Tile Fish Or Halibut. Remove the meat from the bones. Cut up one-half of the fish and put it into a saucepan with two or three onions and fry in drippings. Add a quart of water and the bones pounded. Let simmer for two or three hours. Then put the mixture through a strainer and return it to the saucepan. Cut the other half of the fish into half-inch pieces. Add them to what is in the saucepan and boil gently for ten or fifteen minutes. Then thicken with two tablespoons of flour moistened with a little fish stock if you have it on hand; if not, use cold water. Season to taste.