I'm a firm believer in making your own stocks. It's really simple: The vegetables only needs rough chopping and for the rest of the cooking time you don't need to do anything but let it simmer away. And the result is what will make your dinner guests place you up there with the pro-chefs. You just can't compare with those dry cubes. This time it's fish stock with the leftover heads and spine from another dish I'm about to publish.
Add your fish heads and spines with some chopped carrot, 1/2 leek, 1/2 onion in a small pot.
Add some fresh parsley, dill and white pepper. Cover with water and bring to a boil.
After 20-30 minutes, turn off heat and let it rest 20 minutes. Strain.
Leave it rest until all the small bits settle and pour it (without those bits) into a storage container. Can be stored for a week in the fridge or freeze it for later use.
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