My daughter worked at a fish market for a while, and I couldn't resist the lure of free fish heads. I made a lot of fabulous fish stock (Fumet de Poissons). We go through our homemade chicken, pork, and beef stock regularly, but not the fish stock. I have 5-6 quarts of it in the freezer, and I seldom find a recipe that uses more than a cup or two. Many seafood soup recipes generate their own stock. Anyone care to share a recipe that requires fish stock?