Originally Posted by Dawgluver
Kay, I'm thinking clam chowdah, gravy for baked fish, bouilliabase, other soups, shrimp boil.
Ya. I'm blessed with having all kinds of fresh West Coast seafood available here year round. I use it in all the things you mentioned.
Recently I made some 'pot pies' in medium size ramicanes.
My wife made her usual amazing puff pastry dough. I made a basic roux which I turned into a sauce using some BTB lobster base and hot water and clarified butter.
I sauteed some fresh fine sliced fennel bulb and shallots in clarified butter and a cap full of Pernod.
I placed some fresh frozen halibut pieces I caught last fall and froze in milk cartons with salted water and then thawed them and cubed them then placed them on the bottom of the ramicines.
Pastry lid on top brushed with butter. Into the oven 350 F.