Home-made Fish Stock

Fish stock exists in Oriental cookery mainly for light fish soups, rather than as a basic kitchen ingredient. However, I have discovered the virtues of fish stock while working and living in France. It is easier to make than chicken stock and gives an intense taste and flavour to fish and seafood dishes as well as to sauces that accompany those dishes. Once made, it keeps well, frozen, for at least three months. If you find the recipe makes too much stock for your needs, however, cut the qu