Fish Stock

The best fish to include in a light stock to be used for cream and butter sauces are sole, turbot, halibut, and trout. For fish soups and hearty stews, use whatever non-oily fish bones and heads you have: the fish already mentioned plus bass, grouper, snapper, haddock, etc.

Despite what most cookbooks tell you, fish stocks should be brought to a boil as fast as possible so that all the albumin coagulates and rises to the surface for skimming.

Simmer for no more than 30 minut