I have received a lot of local trouts recently and I would like to take advantage of all the trimmings (heads, bones, tails) by making fish stock or fish fumet.

Fortunately, it takes about 20 minutes to get a tasty and delicate fish stock unlike the chicken and the vegetable stocks which needs more time of simmering. 

INGREDIENTS:

1 1/2 Lb. Fish trimmings  head, bones, tails

2 carrots coarsest chopped 

1 celery stalk cut 

2 onions cut in quarters 

Few Sprigs of parsley 

Few Sprigs of thyme 

1 Bay leaf

1 teaspoon each black peppercorns, mustard seeds and coriander seeds

STEPS:

In large saucepan, combine the fish trimmings, the mirepoix and about 8 cups of water and bring to a soft boil, skimming off any foam that rises to the surface.

Add the herbs m, bay leaf and spices. Reduce the heat to low and let simmer for about 20 minutes.

Strain the stock, cool immediately and refrigerate. It can be refrigerate for up to two days.