Fish Stock

Restraint is the key to this recipe. The stock cooks only 30 minutes and care spent on it will repay you with clear, well-flavoured soups and sauces. Fish bones for stock are usually free and vary in suitability. Haddock, hake, halibut, monk, sole, turbot and whiting are good. Mediocre results will be obtained from bass, mullet, plaice and salmon, while herring, mackerel and other oily fish are poor choices.