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Thread: What to do with fish stock?

  1. #1
    Join Date
    Jan 2007
    Location
    Pittsburgh
    Posts
    144

    What to do with fish stock?

    I sent my husband today to the fish market to pick up some fish for dinner. He started chatting with the owner of the place and the owner gave him a FREE huge container of freshly made fish stock. It's still warm. I am so excited. But now I'm completely at a loss as to what to with it? Any suggestions?

  2. #2
    Join Date
    Aug 2000
    Location
    Texas
    Posts
    24,224
    First I'd freeze it in 2 cup portions and then I'd use some for gumbo!
    Well-behaved women seldom make history!

  3. #3
    Join Date
    Dec 2003
    Location
    San Tan Valley, AZ
    Posts
    5,838
    Cioppino!

    Cioppino Ingredients:
    1/4 cup Extra Virgin Olive Oil
    8-10 canned or bottled oil cured anchovies, diced
    4-6 cloves garlic, sliced thinly
    2 bay leafs
    1/2 cup diced celery
    1 medium to large onion, diced
    1 roasted red bell pepper, diced
    1 cup good rose or red wine
    3 T red wine vinegar
    1 quart homemade fish or shrimp soup stock Shrimp Stock (chicken stock and/or clam or Clamato juice can be substituted)
    2 cups or more, (depending on how thick and how tomatoy you like it) homemade tomato sauce or a 28 oz can diced tomatoes
    1/2 cup fresh basil, chopped or 2-3 T dried (add to seasoning mix if dried)
    Dash or two of Tabasco Sauce
    2 T Worcestershire sauce
    1/4 cup fresh Italian Parsley
    2-3 T fresh lemon juice

    Seasoning Mix: (use your herb-designated coffee grinder)
    1 T salt
    1 T black or mixed whole pepper
    2 T dried oregano
    1 T fennel seeds
    1 T fresh or dried rosemary leave

    Seafood:
    Just about everything works in Cioppino and Italian fish Stew or Soup recipes, but here are our recommendations:
    1/2 lb. medium shrimp (save shells for making seafood stock)
    1/2 lb. scallops
    24 fresh mussels
    1 lb. firm white fish, chopped in 1 inch pieces (cod, catfish, halibut, orange roughy, etc.)
    16 fresh clams (optional)
    (Fresh or canned oysters can be added if you like them)


    Fresh bread of your choice, garlic baked if desired, and lots of it. (The juice is incredible)

    Prepare the Cioppino:
    Heat olive oil to medium and add anchovies. Add garlic after about 3 minutes (this mixture should smell fabulous by now, might even bring a whole slew of hungry family members a-runnin’).

    Add bay leafs, onions, celery and bell pepper plus 1/2 of the seasoning mix. Sauté for 6-8 minutes.

    Add wine, vinegar, Tabasco and Worcestershire and reduce by 1/2, then add tomato sauce, basil and the rest of the seasoning mix. Simmer about 5 minutes then add the lemon juice.

    Add the fish and shellfish, cover and cook about 7 more minutes. Remove any of the mussels and clams that don't open.

    Sprinkle the completed Italian fish stew with parsley. Serve with fresh, Italian bread. (Butter it up and garlic it if you really want a taste treat!)
    Last edited by KristiB; 02-21-2009 at 10:02 AM.
    Visit my blog at http://www.theglobalkitchen.blogspot.com/
    "A gourmet who thinks of calories is like a tart who looks at her watch."

    James Beard

  4. #4
    Join Date
    Aug 2000
    Location
    Texas
    Posts
    24,224
    Quote Originally Posted by KristiB View Post
    Cioppino!
    Oh man, you got my keyboard all wet!
    Well-behaved women seldom make history!

  5. #5
    Join Date
    Apr 2002
    Location
    San Francisco
    Posts
    19,680
    It's Dungeness crab week here, so I vote for cioppino too - but don't forget the crab!

    Other tasty options would be shrimp bisque or clam chowder.
    Happiness is not a goal, it is a byproduct. - Eleanor Roosevelt

  6. #6
    Join Date
    Jan 2007
    Location
    Pittsburgh
    Posts
    144
    Sneezles...oh that sounds great. My husband agreed Gumbo sounds awesome.

    KristiB...Cioppino sounds awesome. And that recipe will be tried next. I love Cioppino but have never made it. But since husband actually got the stock I let him pick.

    Canice...Don't worry, crab is a must. A favorite for us.

    Thank you so much for the suggestions!

  7. #7
    Join Date
    Jun 2000
    Location
    Alaska
    Posts
    3,145
    Fish stock makes a great chowder base too.
    Anne

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