Fish Stock

Appears in

Sauces: Classical and Contemporary Sauce Making

Published 1991

About

To prepare fish stock, sometimes called fish fumet. Traditional recipes often call for fish stock as the cooking medium for fish and shellfish. If the fish stock is not overcooked and is prepared from impeccably fresh fish, it will help reinforce the sea-like flavor of an integral sauce.

Unfortunately, fish stock is often prepared from stale fish and allowed to sit for too long before use. Such a stock will give any sauce a strong, fishy taste.