Seafood Stock

This Seafood Stock is reduced to a glace making a concentrate that will make both for a rich broth and stock. The difference between fish stock and fish broth is that stock is the thin liquid produced by simmering the raw ingredients with the fish bones, the solids later removed. Broth is produced by additionally including solid pieces of the flavoring fish, along with some vegetables. Both a fish stock and a fish broth can be made more substantial by adding starches such as rice, barley or pulses, at which point it becomes a fish soup. Fish broth by itself can be served as a basic soup. Ingredient; White Wine, Lobster Stock, Fish Stock (Pollock, Cod), Salt, Shrimp Stock, Dried Shrimp Stock, Carrot Stock, Fish Gelatin (Tilapia), Mirepoix Stock (made of carrot, celery and onion stocks), Dried Fish Stock, Tomato Paste, Dried Crab Stock. Product contains Shellfish (lobster, crab, shrimp) and fish (Pollack, cod and tilapia).