Fish Stock

Preparation info
    • Difficulty

      Easy

Appears in
The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

Method

Fish stock is made from the uncooked bones and heads of fish. Often these are left after filleting, but if the fish is to be cooked whole, extra bones will be needed. To make fish stock: break the bones into pie