July 24, 2012
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.