Uses Fish stock (food)

various stock cubes. starting nearest @ bottom, counter clockwise: ordinary stock cube (maggi), large stock cube (maggi), fish stock cube (knorr spain), bouillon (maggi), organic vegetable bouillon (rapunzel).

fish stock forms basis of many dishes, particularly soups , sauces. fish consommé type of clear soup made richly flavored fish stock has been clarified through fining process involving egg protein. fish consommés have little natural gelatin, fish stock may double-cooked or supplemented. since fish gelatin melts @ lower temperature gelatins of other meats, fish aspic more delicate , melts more readily in mouth. dehydrated stock can formed small cubes (pictured @ right) called stock cubes.