Fish Stock For Salmon Gefilte Fish

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   ["1. Place the fish bones and heads in a stockpot. Cover with cold water and bring to a boil.", "", "2. Boil about 5 minutes, and using a spider or other hand-held sieve or slotted spoon, constantly skim the water of any scum or foam.", "", "3. After 5 minutes, lower the heat to a simmer.", "", "4. Add the carrot, onion, bay leaves, and peppercorns. But not the salt.", "", "5. Simmer gently, uncovered, about 1 hour, adding water as needed to keep the ingredients covered.", "", "6. Strain through a very fine sieve or colander lined with cheesecloth. Taste and season with salt.", "", "Adapted from a recipe by Florence Fabricant that appeared in The New York Times in 1996."]

* Per serving · 4 servings · Values may vary.

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