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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

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Keeping white fish heads and bones in the freezer, so that you have the wherewithal to make fumet or fish stock when required, is good kitchen practice. Always rinse the bones well and cut out the gills before freezing. Most fishmongers will be happy to give you heads and bones. Any white fish - like sole, turbot, brill, cod, conger eel, monkfish and whiting - are good for stock. Avoid oily fish, like mackerel, salmon or herring. Any shellfish heads and shells are excellent additions. A goo