I bought a great red snapper at the Seafood warehouse in San Pedro and my friend bought a huge fish, I can’t remember the type, but she had the man filet it. He asked if we wanted the discarded parts, I decided to take them home and make a fish stock. I added just about everything appropriate I had in my fridge. I filled a large pot of water, added some chopped up fennel, coarsely chopped onions, chopped baby carrots, normal carrots are fine, I just didn’t have any. I also added a few celery stocks with their leaves, a few, about 4-5 bay leaves, about 1 tablespoon pepper corns and a large scoop of salt. I added my Sel de Cali, giving it a bit wine infused sea salt flavor. I let the stock simmer for about 1.5 hours. I strained and transfered the stock to Tupperware and once cooled, I put them in the freezer for future use. I have to say, this stock was the easiest and tastiest stock I’ve had. It really makes a huge difference making it yourself, however, man did it smell fishy. The apartment smelled fishy and my hands were fishy, but nothing like a few candles and some lemon juice for my hands, the smell was gone. I later used these stocks for a simple steamed clam recipe, so simple, just put the stock and steam the clams! I also used it for my seafood stew. I hope you enjoy.
- Seafood Stew (karinemeals.wordpress.com)
- The freshest fish market in South Bay (lifeinpv.wordpress.com)
- Dukan Diet day one-fish and crab (karinemeals.wordpress.com)