Basic recipe for how to make fish stock that is the most economical, fast and nutritious of all types of bone broth.
Place water and fish heads/bones in a 4 quart stockpot.
Stir in vinegar while bringing the water to a gentle boil.
As the water first begins to boil, skim off any foam that rises to the surface. It is important to remove this foam as this is impurities and off flavors.
Reduce heat to a simmer for at least 4 hours and no more than 24 hours.
Cool and then strain into containers for refrigeration. Freeze what you will not use in one week.
You may substitute homemade apple cider vinegar for store bought if desired.
It is recommended not use oily fish such as salmon for fish stock or you will stink up the whole house! Non-oily fish such as sole, turbot, rockfish or, my favorite, snapper, is best. I've also used grouper in a pinch, but the stock does not taste quite as good.