Soups & Sauces » Fish Stock
Get the most out of fish by using every piece of it. Once you've enjoyed a grilled, broiled or roasted white fish such as cod, make use of the leftover bones, skin and head (best part for stocks.) With the traditional trinity of carrots, onions and celery, and basic seasonings, the fish leftovers will combine to make a delicious stock to use in Sopa Mariscada.
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