Bouillon a la Nage is a fish stock used to moisten small lobsters, crayfish and prawns.

Need a recipe for crab bouillon? Here's a good one.

A simple fish stock which can be used for poaching. Make sure the fish trimmings are free of gills, which can bitter the taste somewhat.

White wine fish stock can be used for cooking fish or shellfish, for marinating herrings, or for use with other varieties of fish.