Ideas for using fish stock

[mielimato]

I have a couple cups of fish stock in my freezer waiting to be used. Any suggestions? Paella and risotto are some more obvious ideas. Any other new suggestions? Soups, stews, etc? Thanks!

[jayt90]

Consomme is simple, and not seen very often: Mix two beaten egg whites into a degreased pot of consomme and slowly bring to simmer. Strain through cheesecloth.
Garnish each bowl as if it were miso soup: seafood, chives, dill, tarragon, seaweed etc,
A dollop of dry sherry is another option.

[JoanN]

One of my favorite super easy, quick, dinners is a very versatile shellfish stew. Cook leeks or onions and garlic over moderate heat until they turn golden. Turn up heat and add fish stock, wine, chopped tomatoes and a bit of cayenne and boil for a couple of minutes. Add clams, shrimp, squid, scallops--whatever you want in whatever combination--grind a bit of pepper over it and boil, covered, until the clams open. I sprinkle with chopped chives if I have them.

If I have any leftovers, which is rare, I boil down the sauce, rewarm the shellfish, and serve it over pasta.

[lisak]

Cioppino or steamed mussels/clams with garlic and herbs are good options, too.

[porker]

A simple, quick, mediochre, yet tasty idear; mix with a can of vegetable soup and a tin of chopped clams for a Manhatten clam chowder.

[LJS]

Chowders? any of the great Italian or French fish stews?my Italian cookbooks are always very casual about adding a couple of cups of fish stock as if it is something everyone has on hand. Then, when living in Italy, I discovered Knorr's fish stock in a tin with a powder base! my Italian pals (who were very good cooks, indeed) told me thats what everyone uses.

[Sam Fujisaka]

Base for simple miso soup: add tofu, grated ginger, maybe some napa, maybe some cubed fish; add green onions and miso mixed with some lemon juice at the end.