I would like to make boullabaise. I've googled some recipes for fish stock, but wondered if anyone here would care to share their fish stock recipe?
So far, I think I might use these items in the stock:
fish scraps (heads, bones, tails)
water
onion
celery
bay leaf
peppercorn
parsley
lemon
So far, I think I might use these items in the stock:
fish scraps (heads, bones, tails)
water
onion
celery
bay leaf
peppercorn
parsley
lemon