Use the recipe as a guideline. Taste and adjust as you proceed
Rely on your instincts
Add fresh herbs at the last minute. Dried herbs can be added earlier
Keep the heat low. Do not let the sauce burn
If it does burn, DO NOT scrape the burnt part off the bottom, pour the soup carefully into another pot, then proceed. Taste to make sure it does not taste burnt.
Don’t cook fish stocks for more than 15 minutes, or ammonia taste may result
Continue to skim fat off, or they will dissolve and make your stock taste “dirty”
