- 2 pounds fish bones, shrimp shells, lobster shells
- 1 large onion
- 1–2 stalks of celery chopped in 3-inch pieces (green leafy tops included)
- 1–2 carrots chopped in 3-inch pieces
- 1 bay leaf
- a few sprigs of flat-leaf parsley and thyme
- 1 tablespoon peppercorns
Add all to stockpot and cover with 10 cups of water. Bring to simmer (DO NOT BOIL) and continue to simmer for 30–45 minutes. Strain through fine-mesh sieve. Discard solids.