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about one onion about one carrot about one parsley (Recipes by ingridients parsley) root about one leek (white part only) about one parsnip about one teaspoon salt (Recipes by ingridients salt) about one pound fresh or frozen smelts ten whole black peppercorns two – about three bay leaves Directions Combine the, vegetables (Recipes by ingridients vegetables) , salt (Recipes by ingridients salt) and two quarts of water in a about four-quart pot. Bring to a boil, lower the heat, and simmer for thirty minutes, partially covered. Add the smelts, peppercorns, and bay leaves, then return to a boil and simmer for twenty minutes, partially covered. Strain the stock, discard the vegetables (Recipes by ingridients vegetables) and . Taste the broth for, salt (Recipes by ingridients salt) remove bay leaves, and use as directed in the following recipes..