Fish Stock For Salmon Gefilte Fish

• 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

1. 1.tlace the fish bones and heads in a stockpot. Cover with cold water and bring to a boil.
2. 2.toil 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. 3.tfter 5 minutes, lower the heat to a simmer.
4. 4.tdd the carrot, onion, bay leaves, and peppercorns. But not the salt.
5. 5.timmer gently, uncovered, about 1 hour, adding water as needed to keep the ingredients covered.
6. 6.ttrain through a very fine sieve or colander lined with cheesecloth. Taste and season with salt.
7. Adapted from a recipe by Florence Fabricant that appeared in The New York Times in 1996.

fish, water, carrot, onion, bay leaves, white, kosher salt

Taken from www.epicurious.com/recipes/member/views/fish-stock-for-salmon-gefilte-fish-50132571 (may not work)