Clean and wash the fish and cuttings (heads, bones, skin), making sure to remove the dark parts darker belly that give a bitter taste.
Place in a pot with cold water and bring to a simmer, skimming occasionally with a slotted spoon. Add the aromatic elements (leek, celery, carrot and onion), washed and cut into rounds, along with some of the stalks of parsley and a little salt. Allow to simmer for 30 minutes and strain the broth.


Avoid using fatty fish that make the broth oily and bitter.
You can keep pouring it into ice trays: the need you can use one or more cubes.