The head is the only part of the fish that is not good for seafood stock. These easy recipes walk you through the ins and outs of making seafood stock from scratch. Keep these on hand, as the results are worth the easy effort.
Try this recipe to create a full-flavored fish stock to use in soup and stew recipes.
Add a little French flair to your table with this shrimp, scallop, mussel, and whitefish-loaded soup. Check fresh mussels carefully before adding to the broth and discard any mussels that gap open and do not close when tapped lightly with a finger.