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Old 10-13-2008, 06:39 PM   #1
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Question Using a Fish Stock

Looking for advice on a dish(s) I can make using a fish stock.
I baked a white fish with veggies in the oven in white wine and water with thyme, coriander and rosemary, topped with cheery tomato halves.
I put the juice on the table in a gravy boat to pour over the dish as required. It is a very tasty, but strong stock and it would be a shame to waste it. I have about 500 ml left over.
My partner is fussy and likes to stick to main stream dishes, she does not mind if I add flair, as long as it is a basic dish without too much spice, and it can never be HOT. Please be aware that she is also pregnant therefore restricting some ingredients.
Please help

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Old 10-13-2008, 08:31 PM   #2
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I'd suggest some sort of seafood soup or chowder. These can be as simple or elaborate as you want to make them & always benefit from a good strong stock.
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Old 10-13-2008, 09:58 PM   #3
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I have to agree. Make a soup or stew with it. Or, freeze the stock in ice cube trays, bag them in ziplock bags, and store frozen for later use.
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Old 10-13-2008, 10:24 PM   #4
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What are your thoughts on using it in a mushroom risotto?

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I'd suggest some sort of seafood soup or chowder. These can be as simple or elaborate as you want to make them & always benefit from a good strong stock.
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Old 10-14-2008, 01:30 PM   #5
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That wouldn't be my first choice. How about a seafood risotto? You could still add some mushrooms.

I've always found seafood stock/broth works best in seafood-oriented dishes, otherwise it sort of sticks out like a sore thumb.
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Old 10-14-2008, 01:36 PM   #6
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Bouilliabaise.
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Old 10-14-2008, 03:40 PM   #7
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Also good to have on hand, freeze it in ice cube trays to use in sauces. Melt a couple down, let it reduce and then add cream and let it reduce again. Makes for a quick and easy, really good sauce.
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Old 10-14-2008, 10:47 PM   #8
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Bouilliabaise.
D'Oh!!

I SHOULD have thought of that! I just had that added to my menu at work!
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Old 10-15-2008, 05:53 PM   #9
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Hey People, thankyou all for your advise, I put half of it in the freezer (in an ice tray, as suggested) last night and I will look for a Bouilliabaise recipe that will suit our taste for tonight. Thanks Heaps
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Old 10-27-2008, 08:36 AM   #10
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I have to agree. Make a soup or stew with it. Or, freeze the stock in ice cube trays, bag them in ziplock bags, and store frozen for later use.
I use this technique to store all my stocks. Really works great.
Chau,
Marty
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