I was under the impression that fish and shrimp stock is best if cooked in about 20 minutes. Since then I've come across stock recipes that suggest cooking shrimp shells and fish bones for up to 40+ minutes.
I've had fabulous results with my flavourful 20 min stocks. I've cooked a thai shrimp soup recently.
Soo is there a 'right' time to cook shrimp shell or fish bone stocks? What do you guys usually do? Thanks!