SHELLFISH STOCK AND FISH STOCK
This is often used as a base for Bisques and shellfish Consomnes.Whenever you cook crab, lobster, or shrimps you can reserve the shells and use them for this stock.
This is a wonderful cooking medium for poaching fish. It is the base for court bouillon, which is a broth infused with vegetables, herbs and white wine that is used for poaching fish. Fish sauce is used to make a veloute. You can use any type of fish bones to make a fish stock. If the heads of the fish are available they can be used to produce a more flavourful fish stock.