Fish Stock

Good fish stock is not only essential for making lovely fish soups and stews but it’s a holistic, soulful way of utilizing fish bones, which comprise a large part of a fish’s mass. White-fleshed, less-oily fish such as snapper, halibut, bream, sea bass, and sole are ideal for stock, but cod, salmon, grouper, and tuna could be used for a “fishier” stock. Lobster, shrimp, and crab also work amazingly well, so don’t shy away from using a combination of fish and shellfish, especially as a base