There are many versions of fish stock recipes; this one is a courtesy of France, and many find it to be the one of the superiors...
Ingredients: 1 salmon head, halved in two (as well as some trimmings and skin, if available)
1/4 cup olive oil
1 onion, chopped
1 carrot, scraped and chopped
1 whole leek, sliced
1 celery stalk, sliced
2 sprigs thyme
5 parsley sprigs
2 bay leaves
1 head fresh fennel (shumar), chopped
1 teaspoon whole peppercorns
5 cups water
1 cup dry white wine
Directions: 1. Heat the oil in a saucepan and saute all the vegetables for about 5 minutes. Add the fish head, skin and trimmings and stir.
2. Add 1 cup of dry white wine and cook for 3 minutes. Add 5 cups water and all the herbs. Bring to the boil. Boil gently for 20-25 minutes.
3. Strain thoroughly and divide between 4 plastic bags. Cool, cover and freeze.