Fish Stock

Fish stock is the easiest stock to make as, unlike meat stocks, it only needs to simmer for 20 minutes. Fish heads and frames are very inexpensive, and the flavour of homemade stock is better than any commercial product. You can use the bones of any non-oily fish, although many chefs say snapper gives the best results. It’s worth making a big potful and freezing the excess in small containers for up to 6 months.