This makes a nice, delicate fish broth that is not overpowered by strong vegetable flavors. It is a great way to use the whole fish if you catch your own or have a fresh fish market nearby. This fish stock is particularly good in homemade Pho or fish chowder.
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If you bake a whole chicken or turkey, save the carcass after you have picked most of the meat off. This makes a wonderful homemade chicken broth that will give your soups a real flavor and nutrition boost.
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Sometimes vegetable stocks lack the flavor punch that chicken or beef broths have because they lack the fat. Sautéing the vegetables first before adding the water to make the stock, adds a fat element and brings out a more robust flavor in the vegetables. I personally love the simplicity of throwing vegetable scraps in to a pot of water, but this is a fun variation to try.
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