Fish stock, or what the French call fume, is quick and easy to make. Ask your local fish store to save you “frames,” the bones that are left after filleting a fish. Look for mild-tasting white fish like flounder, cod, halibut, or haddock. Stronger fish like salmon, bluefish, or mackerel are too oily to make a clean-tasting fish stock. You can also add lobster shells to the stockpot.
This stock is the base of many fish soups and chowders (Like this New England Fish and Clam Chowder). If you don’t want to make your own fish stock, ask the folks at your fish store if they make/ sell it. It will be much more flavorful than what you find in the supermarket.
Excerpted from Soup Swap by Kathy Gunst, Published by Chronicle Books LLC. Text ©2016 by Kathy Gunst. Photographs by Yvonne Duivenvoorden, ©2016 by Chronicle Books LLC.
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