By Katie Chin
Fish stock requires a lot less time to simmer than chicken stock. Stir-frying the bones briefly eliminates the fishy smell and flavor from this stock which is key to creating clean and bright tasting seafood soups and sauces.
Heat the oil in a stock pot over moderately high-heat. Add the fish bones and stir-fry for about 3 minutes, or until pink. Add the galangal, garlic, lemongrass, and