Made some fish stock...now what?

General Cooking your catch
1

I actually caught a few fish on one of my trips this past year…surprised the hell out of me. So as I was filleting said fish, I saved the heads and bones and cooked them up with some water, celery, garlic, bay leaf, etc. I strained off the stock and froze it, and my dogs got to enjoy the meat I picked from the heads and bones.

Now…what should I do with the stock? I have about a quart and I want to use it. Just need some ideas to point me in the right direction. Thanks!

If you’re lucky enough to be fishing, you’re lucky enough.

2

Make a salmon stew or something like it

“Good things come to those who bait”

3

make penny’s corn and crab chowder!

“mr keys”

4

I found this ciopinno (fish stew)recipe a couple of years ago and bookmarked it. I use the basic recipe and just whatever fish and seafood that I have on hand. If you like this kind of stuff, just do a Google search for “ciopinno” and you’ll get plenty of recipes.

Ciopinno 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 (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.

Add bay leafs, onions, celery and bell pepper plus 1/2 of the seasoning mix. Saut? 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

Thanks, that gives me some ideas now. Mainly, how to spend an hour online looking at different cioppino and related recipes, then deciding how I will proceed.

If you’re lucky enough to be fishing, you’re lucky enough.

6

I made a shrimp/scallop bisque once, “on the fly”, for my father who was terminally ill with cancer, he couldn’t chew anymore. I have to admit, after I made it and gave him his bowl, I polished off the rest and had to go buy more shrimp/scallops to make more for him for the next couple days, since it was one of the few things he could eat.

Using the smaller (and usually less expensive) bay scallops, dice them up into smaller pieces. Peel the shrimp. Sautee them in butter gently, allow them to slightly carmelize a little.

Toss into your fish stock, add some cream (and/or milk/butter combo), black pepper, garlic, and onion. Other seasonings use caution if they are “sharp” flavored. Stick to savory seasonings.

Saying “I am offended” is telling everyone else that you cannot control your own emotions, and thus you need everyone else to do it for you.

7

Shrimp and grits:

Ingredients: 1 pound unpeeled fresh shrimp
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/4 cup finely chopped onion
1/3 cup finely chopped green pepper
3 tablespoons bacon drippings (may substitute oil)
2 tablespoons all purpose flour
? cup diced Hilshire Sausage
3/4 cup Shrimp Stock or chicken broth

Shrimp Stock: Peel 2 pounds of fresh shrimp and place the heads and peels in a large Dutch oven or pot. Add 3 quarts of water a carrot, 2 stalks of celery, 1 onion. 1/2 cup each of fresh thyme, fresh basil, fresh oregano, and fresh parsley. Boil for 20 minutes then cool and strain. Extra stock can be frozen and used later or in other dishes.

Charleston Shrimp: Peel and de-vein shrimp. Combine shrimp, lemon juice, salt, and red pepper in a small bowl and set aside.
Cook onion, sausage, and green pepper in bacon drippings or oil, in a large skillet over medium high heat, stirring constantly for about ten minutes. Sprinkle flour over vegetables; cook, stirring constantly for about 2 minutes or until flour begins to brown. Add shrimp and shrimp stock. Cook, stirring constantly, 2 to 3 minutes or until shrimp turns pink and gravy is smooth. Add water or additional stock if gravy is too thick. Serve immediately over good quality grits, stone ground or yellow if available.

Long Enuff

8

Miso Soup… best with the real deal fish stock