Combine all ingredients in a medium Dutch oven; cover with water. Simmer, uncovered, 30 minutes, skimming surface of stock frequently.
Strain stock into a large bowl, discarding fish trimmings and vegetables. Cool to room temperature. Skim clear stock, discarding sediment remaining in bottom of bowl. Cover; refrigerate until ready to use. Use as a base for poaching fish or to flavor fish sauces and soups.
Oxmoor House Homestyle Recipes