White Fish Stock

Use only white fish bones, not oily, such as salmon or mackerel, for fish stock. Veal or beef stock can be made in the same way, with the same quantity of relevant bones, but with a much longer cooking time. On the whole, beef or veal stock should be cooked for no less than 8 hours. The veal bones could be roasted (as in the lamb stock recipe) to make a dark as opposed to a light veal stock.