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Fish stock cooking time?


I am making my own fish stock for the first time to use in a paella.  There seem to be two schools of thought.  One is that the fish stock should only be simmered foe 45 mins max.  The other is that the fish heads/bones should be simmered for 2 to 3 hours.   What is the correct method and why the discrepancy?


asked Feb 15, 2014 by howells.martin@gmail.com

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1 Answer

I would think that which ever way comes out with the best taste is the one that I would decide on.  Different cultures cook it differently.
answered Feb 17, 2014 by josie

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