Slow Cooker Recipe
Fish Stock Recipe
Fish stock is a very light broth that is often used when pouching seafood; but also equally compatible with delicate fish soups as well as hearty stews. The primary difference between preparing fish stock and other stocks discussed here is that fish stock cannot simmer for long periods of time. If it is simmered for more than one hour after reaching the simmering point, it will become bitter in taste. For best results, use only the bones of white fish [such as cod, halibut, or grouper]. Oily fish such as mackerel, salmon and bluefish are not suitable for broth. If heads are added, remove the eyes and gills. Shrimp shells are also suitable for use in preparing fish stock. For added flavour, dry white wine can be substituted for one cup of water.
The following recipe yields approximately 3 ½ cups of fish stock.
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