Cover all the vegetable trimmings and peelings well with water and simmer together with the spices for 1-2 hours. Strain, but do not reduce any more, otherwise the stock would taste too intense.
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Cover all the vegetable trimmings and peelings well with water and simmer together with the spices for 1-2 hours. Strain, but do not reduce any more, otherwise the stock would taste too intense.