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1
Rinse the salmon head and remove the gills, if necessary, leaving the gill plates intact.
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2
Using a sharp knife, split the salmon head in halflengthwise.
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3
Place the salmon in a 6-quart saucepan and add the onion, garlic, carrot, bay leaf, thyme, and peppercorns to the pan.
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4
Add the water and wine.
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5
The fish head should be completely submerged; if not, add a bit more water.
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6
Bring the liquid to a boil and then reduce to a bare simmer.
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7
Partially cover the pot and simmer for 1 hour.
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8
Using tongs or a large, slotted spoon, transfer the pieces of salmon and the vegetables to a large fine-mesh sieve set over a large bowl to catch all the juices.
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9
Do not press on the solids.
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10
Pour the stock through the sieve into the large bowl.
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11
Discard the solids.
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12
Let the stock cool.
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13
(To cool the stock quickly, set the bowl in a larger one filled with ice water, or a sink with about 2 inches of ice water.)
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14
Stir the stock occasionally to help cool it down.
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15
Cover and refrigerate the stock for up to 2, days.
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16
Once the stock is chilled, skim any congealed fat from the surface using the side of a large spoon.
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17
To keep the stock longer, transfer to a freezer container, allowing 1 inch of headspace, and freeze for up to 6 months.
