Fish stock in culinary terms is a flavorful liquid made by simmering the bones, skin, and scraps of fish, along with vegetables and herbs. It is often used as a base for seafood soups, stews, and sauces. Here are the steps to make it:

1. Gather your ingredients: Typically, you'll need the bones and scraps of non-oily fish like halibut or cod, vegetables like onions, carrots, and celery, and herbs such as parsley and thyme.

2. Prepare the ingredients: Clean the fish bones and scraps, chop the vegetables, and gather the herbs.

3. Cook the ingredients: In a large pot, sauté the vegetables until they're soft. Then, add the fish bones and scraps, cover with water, and bring to a simmer.

4. Simmer the stock: Let the stock simmer for about 30 minutes to an hour, skimming off any foam

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Fish stock in culinary terms is a flavorful liquid made by simmering the bones, skin, and scraps of fish, along with vegetables and herbs. It is often used as a base for seafood soups, stews, and sauces. Here are the steps to make it:

1. Gather your ingredients: Typically, you'll need the bones and scraps of non-oily fish like halibut or cod, vegetables like onions, carrots, and celery, and herbs such as parsley and thyme.

2. Prepare the ingredients: Clean the fish bones and scraps, chop the vegetables, and gather the herbs.

3. Cook the ingredients: In a large pot, sauté the vegetables until they're soft. Then, add the fish bones and scraps, cover with water, and bring to a simmer.

4. Simmer the stock: Let the stock simmer for about 30 minutes to an hour, skimming off any foam

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Fish stock in culinary terms is a flavorful liquid made by simmering the bones, skin, and scraps of fish, along with vegetables and herbs. It is often used as a base for seafood soups, stews, and sauces. Here are the steps to make it:

1. Gather your ingredients: Typically, you'll need the bones and scraps of non-oily fish like halibut or cod, vegetables like onions, carrots, and celery, and herbs such as parsley and thyme.

2. Prepare the ingredients: Clean the fish bones and scraps, chop the vegetables, and gather the herbs.

3. Cook the ingredients: In a large pot, sauté the vegetables until they're soft. Then, add the fish bones and scraps, cover with water, and bring to a simmer.

4. Simmer the stock: Let the stock simmer for about 30 minutes to an hour, skimming off any foam

In culinary terms, what is fish stock?

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