The team at Chefsteps has a way of making even the most complicated tasks look easy. In this video lesson they walk us through the all the steps for how to make fish stock.
It's really a straightforward process - just make sure to have all of the ingredients on hand. You'll need a fish head and carcass (don't be squirmish!), aromatics like scallions and onions and fine mesh sieves, among other things.
Do you really need to learn how to make fish stock? Well, yes. The difference between homemade stock and store bought is astounding. To really achieve great flavor in your seafood stews, like bouillabaise and chowder, you'll want only the finest fish stock.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.