What herbs, spices and vegetables should I use?
Should i use the head of the fish or just the bones and skin?
Thyme always works well with fish. I personally wouldn’t use the skin, as it’s just fat and scale, but I’m sure others will argue for it. Fish heads are fine, as are shrimp shells. If you don’t have a stick mixer, I’d buy one for the shells. Any veggies work: onion, celery, garlic, etc. I’m sure there are multiple recipes on the web.
Celery, carrots, onions, in a 1:1:2 ratio.
Be careful about the skin as it tends to be fattier and to make the stock cloudy.
Also, no salmon.
Only simmer for a short time, like 1/2 hour. The flavor will be all extracted by that point, fish bones are not like big beef soup bones.
And shrimp shells make an awesome stock. I save them up just for that purpose and it makes the most amazing jambalaya.
That’s what I’m doing, tilapia remains and shrimp shells
Bay leaf?
Made it with bay leaf, celery seed, shallots and thyme. Came out great.