- Water -1.5 quarts
- Fish bones (from non-oily fish) -2–3 pounds
- Chopped large onion, rib celery -1 each
- Bay leaves-2
- Black peppercorns-7–8
- Sea salt, white pepper-1/2 teaspoon each
- Combine all ingredients in slow cooker; cook on low for about 4 to 6 hours.
- Strain through double layer of cheesecloth, discarding solids.