Fish Stock

I think any chef will tell you one of the first lessons of cooking is learning to make stocks. It is the basis for most sauces, soups and chowders. I also think there is something to be said for ignoring the part of the recipe that tells us to discard everything….the wings, necks, bones or whatever. Pack them away …freeze them…and make use of something that still has a use for it.

These were taken as part of series that I worked on with a friend of mine… food stylist, Allyson Petty. Although the smell of fish lingered throughout the studio for the next few days, I think everyone was happy with the results.

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