Quick Fish Stock

1 comment

Appears in Cook's Illustrated November/December 1994

Fish stews have just three components: the stock, the base, and the fish. Here's a quick way to cook the stock.

SERVES Makes 4 - 4 1/2 cups

TIME 1 hour

WHY THIS RECIPE WORKS

We wanted a fish stew recipe that was flavorful and easy to make, with perfectly cooked—not overcooked—fish. We started our testing by making a favorite fish stew with homemade fish stock, water, chicken stock, and a cheater stock that star...

Print