Fish stock

Fish stock is a traditional dish in many parts of Spain with access to the sea and fishing. Traditionally, and like chicken stock, fish stock was an accessible and nutritious dish. As a result, it has been enjoyed for several centuries and today is used in many recipes.

To make it, all you have to do is boil the fish for five minutes and then strain the stock. The types of fish and seafood used to make stock vary depending on the location in Spain. Some of the best recipes come from the coasts of Andalusia, Catalonia, the Basque Country and Valencia.

A long time ago, fish stock was enjoyed on its own, but today it's used in many different ways in Spanish gastronomy, such as in rices, stews and soups.