Fish stock

Fish stock is a light, savoury liquid made by simmering fish bones and trimmings, often with vegetables and aromatics, for a relatively short time compared to meat stocks. It forms the base for seafood soups, chowders, and sauces like bisque, adding delicate flavour without overpowering the seafood in a dish. It is typically simmered gently and briefly, since prolonged cooking can make it bitter or cloudy.

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