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2 litres
Easy
By Gary Rhodes
Published 1999
To make a good fish stock, white fish bones – in particular, turbot and sole bones – should always be used. These give a good flavour, and do not carry an oily texture. A friendly fishmonger will help you out in providing the bones, I’m sure, and will, I hope, not charge you for them. Using white bones will produce a strongly flavoured stock, giving a good, full taste and clear, jelly-like finish. Perfect for poaching and making fish soups and sauces.
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