2½ to 5 pounds fish “wracks” or whole carcasses of nonoily fish such as haddock
4 sprigs fresh thyme
3 bay leaves
3 carrots
1 onion
3 stalks celery
5 quarts cold filtered water
Instructions
Place all of the ingredients in a large stockpot and add filtered water to cover.
Bring to a boil and skim the scum off the top. Simmer gently for 30 to 45 minutes.
Remove from the heat and allow to cool on the counter for about 1 hour.
Strain the stock through a cheesecloth-lined strainer (to catch any loose herbs) into a large bowl or separate, smaller pots and place in the refrigerator to cool (I usually do this overnight).
Ladle the stock into freezer-safe containers.
Label, date, and store in the freezer until you’re ready to use it.
Recipe by Sustainable Dish at https://sustainabledish.com/make-fish-stock/