Fish Stock

Fish stock is the quickest of all to make – you can have delicious fish stock an hour after you put it on to cook. If you buy your fish in a fishmonger’s your fish will be sold to you ready filleted, so do remember to ask for the skin and bones as well. The bones and skin of turbot and skate have very gelatinous properties so the resulting stock from them, when cold, sets to quite a firm jelly – delicious!