Water, enough to cover slices
1 carrot, sliced
1/2 onion, chopped
1 stalk celery, sliced
1 bay leaf
1 cube chicken bouillon
1/2 tsp. seafood seasoning

To obtain the best results it is imperative to observe several rules:

1. Know the weight of the fish.

2. Bind a whole fish carefully in cheesecloth or parchment paper.

3. The fish kettle must be large enough to accommodate the fish easily and the COLD WATER (always used for large fish) must be well salted before fish is placed in it.

4. For the SLICED fish, the water (stock) must be at the boiling point when the fish is put in. Return to boiling. Simmer until done.