The makings of a good stock in the pot.
Fish Stock: Taking Your Catch Further
That’s the title of FS member Cslascro’s post in the Forum on how to make fish stock from your filleted fish bodies–skins, heads and bones, that is. Stocks are the start of good soups, chowders, bisques, stews and risottos–to name a few dishes–and any serious cook will have them on hand, or in the freezer, when it comes time to make these dishes. It doesn’t take a lot of work or technique, as Cslascro shows, but the results can amp up your cooking.
Check out the thread on making your own stock here.
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