All purpose fish stock
Fish second courses
When choosing bones for fish stock, it's very important to choose low-activity fish carcasses. With increased activity (often predatory fish, such as salmon) comes stronger flavor and higher oil content. For a delicate stock, you want fish that hang out at the bottom and move as little as possible (such as sole, flounder, or other flatfish). This recipe is based on one taught at the Culinary Institute of America, and it's a keeper. It has great flavor and, almost as important, it's adaptable.
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