Haven't done it, but yes by analogy from poultry , for which you can make stock from raw meat and bones or from a leftover roasted carcass.
You will get slightly different, but still good, results from the raw and the cooked.
I have done it many times, and Nancy is right. You may want to remove the eyeballs and gills, it they are still there, as they can make the stock bitter.
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You will get slightly different, but still good, results from the raw and the cooked.