Rinse fish well and put into a 10 to 12-quart pan. Add 4 quarts water and remaining ingredients. Bring to a boil, cover, and simmer 5 to 6 hours. Pour broth through a fine strainer into a large bowl; discard residue. Boil on high heat, uncovered, until reduced to 3 quarts. If made ahead, cover and chill up until next day, or freeze for longer storage. Makes 3 quarts. soup 36