Fish stock

Stock ingredients can be multiplied to make larger quantities, and the excess can be frozen for 3 months in ice-cube trays for easy portion control. This stock will gel on its own. Snapper bones give the best flavour and the most jellied consistency for fish stock; whole snapper can be used for a richer flavour. This stock can make a simple soup with the addition of rice or a few vegetables. One always assumes that a few vegetables and some bones will give a wonderful chicken, meat or fish