With a rather large black fish head/frame, I made fumet. It's nice - subtle, made with leeks, herbs.
So what do I do with it?
bouillabaisse, paella, sure . . . but what are some smaller uses of fish stock?
I'm particularly interested in sauce for fish applications. It's funny, most of my cookbooks tell you how to make fumet without listing where you use it. I know there's more than fish soup out there!
I froze 9 cups of it for a later application - a fennel saffron fish soup. But there's more to be used.