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
Place the fish bones and heads in a stockpot. Cover with cold water and bring to a boil.
Boil about 5 minutes, and using a spider or other hand-held sieve or slotted spoon, constantly skim the water of any scum or foam.
After 5 minutes, lower the heat to a simmer.
Add the carrot, onion, bay leaves, and peppercorns. But not the salt.
Simmer gently, uncovered, about 1 hour, adding water as needed to keep the ingredients covered.
Strain 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.
