Fish Stock

"What's the difference between fish stock and fish broth?In technical terms, a stock is made using bones and aromatics, while a broth is made using bones with the meat still attached. Stocks are generally unseasoned, which lands this fish stock recipe sort of in a grey zone since we do add salt to make it tasty just as it is. Commercial products tend to use the terms interchangeably, so we try not to be sticklers."

"What kind of bones are best for fish stock?The best bones for fish stock come from mild, white-fleshed fish. Look for heads and frames (bones + collars) from species like cod, haddock, snapper, bass, monkfish, grouper, or turbot. These produce a clean, sweet, delicate stock that works for chowder, bouillabaisse, and risotto. Any fish I shouldn't use?Avoid oily or strongly flavored fish-salmon, mackerel, bluefish, tuna, and sardines. Their bones make for a heavy, fatty, or overly assertive stock."

"Fish heads and collars are rich in collagen, which adds body to the stock, but they are certainly not essential. If skipping the heads, increase the weight of the bones you're using to 1½ pounds. What can I substitute for the wine?Wine adds brightness and balance to the stock, but you can achieve similar flavors by combining 1 Tbsp. white wine vinegar with enough cold water to equal ½ cup (champagne vinegar works too)."

Store bones from white-fleshed fish until you have about a pound or request a mix of bones and heads with gills removed. Use heads and frames from cod, haddock, snapper, bass, monkfish, grouper, or turbot for a clean, sweet, delicate stock suitable for bouillabaisse, chowder, or risotto. Avoid oily or strongly flavored species such as salmon, mackerel, bluefish, tuna, and sardines. Fish heads and collars add collagen and body, but bones alone can be increased to 1½ pounds if heads are skipped. Substitute 1 Tbsp. white wine vinegar plus cold water for ½ cup wine.

Read at Epicurious