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Fish Stock
Appears in
By Anne Willan
Published 1989
Fish stock (Fr. fumet) needs careful handling. Prolonged cooking of fish bones can make the stock bitter, so maximum flavor is extracted by simmering the fish bones fast for no more than 20 minutes.
Bones, heads and tails of lean white fish, especially flat-fish, are recommended for stock. Sole, brill, plaice, lemon sole, flounder, whiting, hake, haddock and other mild-flavored fish all provide the necessary base. Avoid fatty fish such as mackerel which can make stock oily. Crustacean heads and shells, however, add a wonderful sweetness.
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