Fish Broth

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.

No additional tips available.