(no subject)

[pantryslut]

Dear foodie friends,

What would you do with a fish stock made with more strongly flavored fish (sardines and salmon, mostly) rather than the usual mild whitefish bones? What would either mesh well with, or at least stand up to, its more intense flavor?

Comments

[charleshaynes.livejournal.com]

Cioppino or other fish stew.

[srl.livejournal.com]

In particular, chowders work well (if you're into cream soups). If not, I'd use the stock in a stew with chorizo or italian sausage and whatever veggies seem appealing--- summer squash and tomatoes would be the start, probably.

[(Anonymous)]

I wonder what a fish pozole would be like? It could be yummy! with really hot peppers, maiz blanco from a can, squash & tomato, fry the onions and garlic first in olive oil.

[badgerbag.livejournal.com]

Oh - that was me. And also instead of salting it you can put in a bunch of tortilla chips. serve with lime and celantro.

[pantryslut.livejournal.com]

You have put into my mind a desire for pozole, but I think I'm going to use the chicken stock I accidentally made last night for this one. From the looks of it, though, I will have enough fish stock leftover to try this, too.

[pantryslut.livejournal.com]

This sounds yummy. I think I may go this direction. Thanks!

[srl.livejournal.com]

Cool. I think I got the idea from reading about Portuguese cuisine--- there are lots of ethnic Portuguese in some parts of Boston, and I was curious. (My version of the recipe I described above starts with italian sausage and the "chowder fish" at the Portuguese fish market--- basically, all the cuts that can't be sold as nice-looking fillets. when they have it, it's like $2/lb.)