Fish stock

Fish stock is slightly different, as it should not be cooked for much longer than 25 minutes or it starts to taste gluey. Therefore slice your vegetables thinly. You also need a pale colour, so use either no carrot or very little. Use flat fish – sole, brill, bream, turbot, halibut – if possible. Monkfish trimmings or whiting would do at a pinch, but not cod, haddock, bass or mullet.