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I think the key for any soup is as little water is possible. Just enough to cover the bones and head (you need a lot of bones and head for a lot of soup). I use a pressure cooker to minimize steam and evaporation.
I usually make the broth first in the cooker, strain and then add the goodies to avoid over cooking. You know trader joes sell "better than bullion" fish stock (and others) and it's good stuff. Add a bit of that to enhance your soup.
Good work using what many of us just throw away.
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