Quote:
Originally Posted by MakoMike
To make the fish stock, add the gutted fish carcasses to the pot with about 3 quarts of water, add a large onion, 4 stalks of celery and 5 carrots, all finely chopped and simmer for an hour of more, uncovered. When done strain the stock through a fine mesh sieve.
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And when he says simmer keep it very gentle and skim off any scum that collects on the surface. Don't ever let it boil. Personally I wouldn't go a full hour...
You could also consider adding a little white wine, a few bay leaves, some whole black pepper corns and a few fresh herbs.
Don't forget to remove the gills or any blood that could be hiding about. Just clean heads and bones is all you really want.
And if you have any other fresh racks, fish stock is a lot better with multiple kinds of fish. But doing just one is still better than nothing...