Making your own fish stock might be the key ingredient in making an amazing cioppino! The biggest challenge to making homemade fish stock is where to get a fresh fish carcass. Well it is easy when your roommate manages Catch Isle. I had asked Chris to bring home some fish bones so I could make some stock. When I opened the refrigerator door last week to find half a Halibut carcass in a box I wondered if Chris actually thought we had a pan big enough to fit it all in, and that was only half of the fish. He had wanted to bring the whole thing home for the shock value but couldn't figure out how bring it on the bus. I am sure if you don't have a roommate that works in a seafood restaurant you could go to any local seafood market to pick up some fish bones.
The making of the stock. Key ingredients: Fish bones! 1 bottle white wine, 3 quarts water, 1 onion, celery, carrots, bay leaf, fresh thyme, salt, and pepper. Boil until stock starts to turn a whitish-yellow color about 1 hour. Strain and now you are ready to make your favorite cioppino recipe or you can use mine.
1 comment:
Housemade stock = sure soup WIN!
I almost never throw away bones of any type; they're too valuable and add so much flavor. (Plus, stock is so easy to free!)
The thought of Chris on the bus with a whole halibut is priceless; I wish he had tried and I wish I had been there to witness! Shock value indeed.
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