Fish Stock

The choice of bones is the first and most important step in making fish stock. Not all fish bones are equal in the stockpot. Flatfish bones are by far the best, as they contain more gelatin, which will give the stock body and viscosity. A stock made entirely from these bones will set solid when it is cold. All flatfish bones, along with their heads, tails, skin, and any trimmings, can go into your stockpot. All these bits boost the taste; just remember to remove the gills, which would make