A highly flavorful stock made with fish bones is known as

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Multiple Choice

A highly flavorful stock made with fish bones is known as

Explanation:
Seafood stock that is highly flavorful and used as a base for sauces and soups is fumet. It’s made by simmering fish bones (often with a splash of white wine and aromatics) to extract a concentrated, delicate aroma and flavor from the bones. Bouillon is a general clear broth, usually less concentrated; court bouillon is a poaching liquid for fish, not a stock; consommé is a clarified, refined stock. So the term for the richly flavored fish-bone stock is fumet.

Seafood stock that is highly flavorful and used as a base for sauces and soups is fumet. It’s made by simmering fish bones (often with a splash of white wine and aromatics) to extract a concentrated, delicate aroma and flavor from the bones. Bouillon is a general clear broth, usually less concentrated; court bouillon is a poaching liquid for fish, not a stock; consommé is a clarified, refined stock. So the term for the richly flavored fish-bone stock is fumet.

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