Fish Stock For Salmon Gefilte Fish - cooking recipe

Ingredients

3 pounds fish bones and heads
8 cups water
1 large carrot, peeled
1 large onion, peeled and quartered
3 bay leaves
1 teaspoon white or black peppercorns
1 teaspoon Kosher salt

Preparation

1.\tPlace the fish bones and heads in a stockpot. Cover with cold water and bring to a boil.

2.\tBoil about 5 minutes, and using a spider or other hand-held sieve or slotted spoon, constantly skim the water of any scum or foam.

3.\tAfter 5 minutes, lower the heat to a simmer.

4.\tAdd the carrot, onion, bay leaves, and peppercorns. But not the salt.

5.\tSimmer gently, uncovered, about 1 hour, adding water as needed to keep the ingredients covered.

6.\tStrain through a very fine sieve or colander lined with cheesecloth. Taste and season with salt.

Adapted from a recipe by Florence Fabricant that appeared in The New York Times in 1996.