Quick fish stock
I made another pot of bouillabaisse tonight, and of course I needed fish stock. This is what I do when nothing is really on hand.
4 cups water
Shells of shirmp (5-6 large, 9-10 small)
1/4 cup bonito flake (I consider this a kitchen staple)
2-3 parsley stalks (growing in a pot outside my front door)
4-5 celery tops (the leafy part)
the butt of one onion
1/2 tsp fennel seed
1/2 tsp peppercorns
1/2 tsp sea salt
Bring all ingredients to a boil, and simmer for 30-40 minutes, strain
For bouillabaisse, add 1/2 tsp saffron threads and a good sized chunk of orange zest to the strained liquid and steep for 10 minutes. Strain again before adding to the the boiling tomatoes, olive oil etc. in the pot.
4 cups water
Shells of shirmp (5-6 large, 9-10 small)
1/4 cup bonito flake (I consider this a kitchen staple)
2-3 parsley stalks (growing in a pot outside my front door)
4-5 celery tops (the leafy part)
the butt of one onion
1/2 tsp fennel seed
1/2 tsp peppercorns
1/2 tsp sea salt
Bring all ingredients to a boil, and simmer for 30-40 minutes, strain
For bouillabaisse, add 1/2 tsp saffron threads and a good sized chunk of orange zest to the strained liquid and steep for 10 minutes. Strain again before adding to the the boiling tomatoes, olive oil etc. in the pot.