Other
Fish Stock
A light broth simmered from white-fish bones and aromatics. The flavour is the gelatin and the juices from the bones, kept clear by a short, gentle simmer.
Origin
A kitchen stock, also sold in pots.
Flavour
Clean and marine, and bitter if the bones were boiled hard or cooked too long.
How to use it
Use it for soups and sauces. Heads and bones of oily fish make a heavier, fishier stock.
Storage
Refrigerate for a couple of days or freeze.
Recipes using it
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