This fish stock is a rich, flavoursome liquid that forms the foundation of many dishes in this book and is a delicious dish in its own right. The idea of a fish stock is to cook it long enough to extract the goodness out of the fish without breaking down the delicate bones. We use snapper or red emperor but never oily fish such as mackerel or tuna. The tomato adds balance and depth of flavour while imbuing a pleasant pink tinge.
Wash the fish bones under cold running water to remove any blood or impurities. Put all the ingredients in a large stockpot or very large saucepan and add
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