There is a smaller bunch of desserts waiting to be posted, but now it is time to share the fish stock recipe I used on friday. Generally flatfsh is the best to use for cooking stock, because that gives a strong aroma.
200-300 g fish bones (and/or other parts)
2 celery stalks
30-50 ml sherry or white wine
1 bay leaf
about 10 coriander seeds
Slice vegetables and put everything into a pot. Pour water over it so that is about 2 fingers high above the fish parts. Bring it right under the boiling point and cook for about 20 minutes.