Basic Fish Stock

Caldo Sencillo de Pescado

Preparation info
  • Makes

    7–8 cups

    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

I do not come from seafood country. although dishes based on homemade chicken stock and pork stock have always been integral to my idea of good Mexican cooking, somehow the same hasn’t held true of fish stock. But in the seafood paradise of Veracruz, I soon realized that seafood stocks were crucial in many dishes. They’re the quickest to make of any stock and can be as flexible as you like — at the bare minimum, a bunch of fresh fish trimmings and an onion and a little water. Use the follow