Fish stock is different from most stocks because it's because it only takes about 4 1/2 hours. To make fish stock I get bones from the local fish monger, but I also save shrimp shells to make shrimp stock and if you're fortunate enough to have lobster shells around you can use them too.
You will find a general tutorial on making stock in this article on Homemade Stock and I suggest reading it before starting.
Cook Time: 4 minutes
Total Time: 4 minutes
Ingredients:
- 4 lb. fish bones
- 1 1/2 lb. onions; peeled and quartered
- or 1 lb. onions and 1/2 lb. leeks
- 1/2 lb. carrots; peeled and broken up
- 1/2 lb. celery stalks (including greens); broken up
- Small bunch of parsley
- 2 bay leaves
- 12 whole pepper corns
Preparation:
1. Place all ingredients (except pepper corns) in an 8-quart stock-pot and add water to within 2-inches of the top.
2. Place over high heat, partially cover and bring just to a boil - but don't allow to boil. Immediately begin reducing heat to maintain a gentle simmer (it will take about an hour to gradually reduce heat to low). During this period skim off any foam that accumulates on the surface.
3. Add pepper corns and simmer for another 30 minutes.
4. Strain out solids through a colander, then pour stock through a sieve lined with doubled cheese cloth to filter out small solids.
5. Return to heat and simmer vigorously for about 3 hours.
Again, please read Homemade Stock. It may answer most of your questions.