Seafood Stock!
Discussion
Ive just made a batch of very good seafood stock (6 Pints!) Its made up of the shells and heads of Langoustines, large Prawns, Crabs, Lobster, and a Sea Trout and Bass heads.
I often make chicken, game, and red meat stock and use it for all sorts of things!
I have no idea what to use the seafood stock for! I cook loads of fish and seafood but tend to cook it simply without the need for sauces.
Anybody got any got ideas what to use the stock for! stews, sauces, soups etc.
Cheers!
I often make chicken, game, and red meat stock and use it for all sorts of things!
I have no idea what to use the seafood stock for! I cook loads of fish and seafood but tend to cook it simply without the need for sauces.
Anybody got any got ideas what to use the stock for! stews, sauces, soups etc.
Cheers!
Good on you Matt.
You've got the start of a great shellfish reduction, which is a good thing to stir into creamy fish dishes.
The Rick Stein version involves sweating down lobster/langoustine/prawn shells, celery, onion, carrot, white wine, tarragon, and some chopped tomatoes with fish stock, then passing the the whole thing through the sieve until its smooth, then reducing it down to a quarter or eighth. You should end up with and orangey brown liquid that smells and tastes amazing. Stirred into some cream which your poaching some brill, scallops and crab in, the whole thing becomes very fine indeed...
You've got the start of a great shellfish reduction, which is a good thing to stir into creamy fish dishes.
The Rick Stein version involves sweating down lobster/langoustine/prawn shells, celery, onion, carrot, white wine, tarragon, and some chopped tomatoes with fish stock, then passing the the whole thing through the sieve until its smooth, then reducing it down to a quarter or eighth. You should end up with and orangey brown liquid that smells and tastes amazing. Stirred into some cream which your poaching some brill, scallops and crab in, the whole thing becomes very fine indeed...
captainzep said:
Good on you Matt.
You've got the start of a great shellfish reduction, which is a good thing to stir into creamy fish dishes.
The Rick Stein version involves sweating down lobster/langoustine/prawn shells, celery, onion, carrot, white wine, tarragon, and some chopped tomatoes with fish stock, then passing the the whole thing through the sieve until its smooth, then reducing it down to a quarter or eighth. You should end up with and orangey brown liquid that smells and tastes amazing. Stirred into some cream which your poaching some brill, scallops and crab in, the whole thing becomes very fine indeed...
I may do that! I'll put some in the freezer a stock and i'll reduce the rest down!You've got the start of a great shellfish reduction, which is a good thing to stir into creamy fish dishes.
The Rick Stein version involves sweating down lobster/langoustine/prawn shells, celery, onion, carrot, white wine, tarragon, and some chopped tomatoes with fish stock, then passing the the whole thing through the sieve until its smooth, then reducing it down to a quarter or eighth. You should end up with and orangey brown liquid that smells and tastes amazing. Stirred into some cream which your poaching some brill, scallops and crab in, the whole thing becomes very fine indeed...
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