Although I've long been in the habit of making chicken and beef stocks, I've never made fish stock because I'm not quite sure what I would do with it.
One finds so many recipes calling for "fish stock or water", so I wonder why I should even bother.
My 3 lb. frozen cod head and I are wondering if there are any dishes out there that are truly elevated by a well-made fish stock.
Thanks in advance for any guidance.
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