The population of fish in a certain area.
1Using a similar process, Galloway also makes fish stock, and vegetable stock.
2Bring the fish stock to a boil; then reduce to a simmer.
3Add the fish stock, bring to a boil, and reduce by half.
4Slowly add the fish stock, stir well and bring to a boil.
5Remove one cupful of fish stock from the kettle with the fish.
6Simmer for a minute or two then pour in the fish stock.
7In a small bowl, combine the fish stock, wine, and pepper flakes.
8Unlike meat or chicken stock, fish stock is rarely simmered for hours.
9Remove the head, fins and bones, using them for the fish stock.
10Bring the chicken or fish stock to a simmer in a saucepan.
11In restaurants, pan sauces start with veal, chicken, beef, or fish stock.
12The Quota Management System sets the yearly catch limit for each fish stock.
13Add the fish stock and saffron and bring to a simmer.
14Keep the liquid aside to add to the fish stock for extra flavour.
15Now add this to the remainder of the strained fish stock.
16The stew made with homemade fish stock was far superior.
Translations for fish stock