Other
Seafood stock
A broth simmered from fish bones, prawn shells, or other seafood trimmings, with aromatics. The savour is in the dissolved proteins and minerals.
Origin
A kitchen stock, also sold in pots and cubes.
Flavour
Savoury and marine, light if it is not boiled hard.
How to use it
Use it as the liquid for soups, risottos, and rice. Boiling shells too long turns the stock bitter.
Storage
Refrigerate for a few days or freeze it.
Recipes using it
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