Comment. If anyone needs-contact me, I'll tell you where I get the fish. Great guys, will bring the fish and seafood directly to your home. What I like about them is that they work quickly and without deception. The products are really fresh and really, if they write "wild", it means that they are.
So, I put it all in a pot, filled with water (a little more than 3 liters). Put on a strong heat, brought to a boil. Removed the foam. I dropped the onion, reduced the heat, and left it alone. You can allow a slight bubbling, but only occasionally.
In all sources, all, so to speak, recognized authorities from cooking, there is a statement that the broth should not be cooked more than 20 minutes. Who "needs" this secret, however, no one reveals. There is no, it of course, if broth actively, that is called, boil, then can be it and .... I always languish broths. Therefore, it stood on the same low heat for an hour. And ... I tried the broth in 20 minutes. It wasn't broth at all. So, water with a taste.
So... in General, I'm stewing fish broth for at least an hour. It turns out a very delicious, rich broth.
Be sure to carefully strain. It is important.Another 600 grams of fillet of Nerkin I cut into small pieces.