Best fish for stock and stew
1 info
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Best Fish for Stock | ||
| Common Fish That Make Good Stock | ||
| Fish to Avoid | ||
| Best Fish for Stew | ||
| Firm, White-Fleshed Fillets Atlantic pollack | ||
| Tender, White-Fleshed Fillets | ||
| Cook's Illustrated | ||
| November/December 1994 | ||
Directions
Some fish trimmings make exceptionally good stock rich, gelatinous, and thick. Others add strong, oily flavors and are best avoided.
Blackfish Monkfish (the heads are legendary for stock) Red snapper Sea bass
Cod Flatfish (flounder, sole , etc.) Haddock Pacific pollack Rockfish Salmon Shells of lobster or shrimp Skate Bluefish Mackerel Pompano Smelt The best fish stews have a variety of fish, not just a combination of shellfish and finfish, but different types of finfish, some firm, some delicate. Here's a guide to the different kinds of fish fillets you're likely to see in the market.
Blackfish Catfish Dogfish Grouper Monkfish Red snapper Tilefish Wolffish
Cod Flatfish (Flounder, sole , etc.) Haddock Pacific pollack Rockfish Sea bass Turbot Weakfish (sea trout) Whiting Submitted By DIANE LAZARUS On 12-20-94
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