Fish Stock
2 fish carcasses (heads, fins, tails, skeleton)
2 quarts filtered water
1/2 onion, sliced
1 carrot, sliced
1 T butter
2 T vinegar or lemon juice
Saute the onions and carrots in butter. Add them to a stockpot along with the fish carcasses, water and vinegar or lemon juice. (Vinegar and lemon juice add acidity which helps pull nutrients from the bones into the stock and also gives it more flavor.) Bring everything to a boil, cover and reduce heat to simmer for 2-4 hours. The longer you cook it, the more rich the stock will be. The liquid will probably reduce by half, to about 1 quart. Remove the fish heads and strain the liquid into glass jars to store in the refrigerator for immediate use, or freeze.