Fish stock is a flavorful liquid used as the base for numerous dishes including the French stew bouillabaisse, seafood chowder, and paella (a Spanish rice dish made with seafood and saffron).

This paella is a homage to my family from Mallorca and is made with both meat and fish. Resist the temptation ... Add the saffron to the hot chicken stock and leave it to infuse for 1–2 minutes ...