About this recipe: Use this as a base for soups, sauces and risottos. Never use an oily fish for stock - no salmon, herring, mackerel, or sardines. Any other fish is more or less suitable, but sole, brill and turbot make excellent stock. If in doubt, ask your fishmonger.
As with any homemade stock, this is great for freezing in ice cube bags or trays.
Couple things to think about when making fish stock.. 1. Use Halibut bones if available. They're.. the best. 2. Use COLD water to begin with, and only let it boil once. Otherwise, you'll have solids that you'll have to strain out. After the initial boil, just skim off the top and you should be good. 3. This goes great with any seafood risotto. - 21 Jul 2008
Very good! - 21 Jul 2008