Fish Stock for Soups, Rices, and Seafood Dishes

A good strong fish stock will lend a special marine smack to a number of soups, seafood dishes, and rices in this book. While you can always doctor a mixture of bottled clam juice and water with a few mussels and shrimp shells, real fish stock is easy to make and will keep for a long time in the freezer. You don’t need expensive fish to make stock: Just ask your fishmonger for fish trimmings, such as heads, tails, and frames. Black bass, grouper, rock cod, halibut, and especially the gelati