If you’ve ever made chicken broth then you are already aware of the basics. Making any kind of broth or stock basically entails the long, slow, cooking of meat and bones in water. Some chefs add carrots, celery and onion for added flavor and nutrition, but doing so is not necessary for a rich, flavorful, broth. Meat stock is an ancient food and very nutritious in and of itself without added vegetables, but they do add another layer of flavor.
Herbs are also a personal preference. Some people, myself included, like to season with thyme. Some people choose whichever herbal flavor they enjoy. The only caution is with rosemary because it gets stronger the longer it is cooked so it’s best to add it once the broth is done.
I start my broth by filling my Instant Pot with fish parts, a handful of celery and carrots, and a teaspoon of dried thyme. I, unfortunately, can’t include onions because of autoimmune issues, but many people consider them essential. Just about any variation can be made by adding or subtracting ingredients according to your tastes. Then add ten cups of filtered water or up to the fill line of your cooking vessel.