Fish Stock

The best fish to use in a light stock for cream and butter sauces are sole, turbot, halibut, and trout. For fish soups and hearty stews, use whatever non-oily fish bones and heads you have: bass, grouper, snapper, haddock, etc. Fish stocks should be brought to a boil as fast as possible, and skimmed and simmered for no more than 40 minutes. The vegetables have to be small so that they cook entirely in this short time. Any leftover stock can be frozen briefly.