Basic fish stock from The Ethnic Paris Cookbook (page 31) by Charlotte Puckette and Olivia Kiang-Snaije

  • fish bones and trimmings
  • Serves : 8 cups

  • EYB Comments

    Use fish bones and trimmings from non-oily fish.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Use fish bones and trimmings from non-oily fish.

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