"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Click Here to Login
Thread Tools Display Modes
Old 10-26-2014, 11:32 AM   #21
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,802
So I have a pot of crushed lobster shells, crab shells, shrimp shells, mussel shells, a salmon rack, trout fish head, and salmon tail in a stock pot. I first sauteed leeks, carrots, celery, and crab boil spices, added the shells, then added the water I had saved from cooking the lobsters, a couple of fresh bay leaves, a couple of anchovy fillets, one lemon, sliced in 1/2, bay, juniper berries, crushed (about 4), tomatoes (juiced), some leftover tomato-red pepper sauce from Friday, 1/2 c dry white wine, a pinch of cloves, some cardamon, grated ginger, dill, Italian parsley, one chopped hot pepper. It tastes great...next I have to strain it make it into something. I have crab, shrimp, scallops, some leftover lobster, salted cod, stealhead trout, salmon, mussels, crab, shrimp, haddock, and clams. I know the scallops, crab, and lobster will make it into the pot, as well as the shrimp, just not sure about everything else...and debating about making it with cream or having a clear broth with green onions, celery, carrot...what to do, what to do? The stock is very tasty...and there is a lot of it.

I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:20 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.