Clear Fish Soup

Ingredients

 * 1 onion
 * 1 carrot
 * 1 parsley root
 * 1 leek (white part only)
 * 1 parsnip
 * 1 teaspoon salt
 * 1 pound fresh or frozen smelts
 * 10 whole black peppercorns
 * 2 – 3 bay leaves

Directions

 * 1) Combine the vegetables, salt, and 2 quarts of water in a 4-quart pot.
 * 2) Bring to a boil, lower the heat, and simmer for 30 minutes, partially covered.
 * 3) Add the smelts, peppercorns, and bay leaves, then return to a boil and simmer for 20 minutes, partially covered.
 * 4) Strain the stock, discard the vegetables and fish.
 * 5) Taste the broth for salt, remove bay leaves, and use as directed in the following recipes.