Fish Broth

Directions

1. 1
   Combine the fish and four cups of cold water in a five-quart casserole with a tightly fitting lid.
2. 2
   Cook, covered, at 100 percent power in a 650- to 700-watt oven for 30 minutes.
3. 3
   Remove from the oven and uncover.
4. 4
   If just the broth is required, strain through a fine sieve and discard the heads and bones.
5. 5
   Store, covered, in the refrigerator for up to two days, or freeze.
6. 6
   If proceeding with the soup, pass the broth with all the solids through a food mill with a medium blade.
7. 7
   Discard the pulp and reserve the broth for the soup.