what to do with shellfish stock?
I made some shellfish stock out of langoustines (small lobsters), white wine, celery leaves, carrots and prarsley. It looks very tasty, but now I need to turn it into some kind of soup. I have about 3.5 pints of good stock.
Any suggestions?
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Cheese Boy
Dec 9, 2009 07:09 PM
Thumbs up for Bouillabaisse. I would also try a zuppa di pesce recipe and add a monkfish fillet or two into the mix. Perfect with your stock.
Monkfish tails --> http://images.google.com/imgres?imgur...
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re: Cheese Boy
Well I softened a couple of leeks, carrots, onions in olive oil, then simmered it with all the stock, a good splash of brandy and some white whine, some butter, and some double cream, liquidised it all, and the flavour was outstanding - you would not know there was not a pound of lobster meat in there (rather than just a few shells).
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mcf
Dec 9, 2009 01:11 PM
This will use a little of it for this, then freeze the rest for later fish stews or bouillabaise.
http://www.foodnetwork.com/recipes/in...
Ive made this a few times and any firm white fish is fine, and you can sub scallops for the lobster, as I did.
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re: Davwud
if possible freeze in small containers ,cubes .etc I had a quart or two in the freezer and it was too much being I was cooking for just myself. Thawing to the slushy point wasn't a good Idea being that the top of the product was mostly water .I should have stirred it first a lesson learned.
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BigSal
Dec 9, 2009 03:31 AM
Langoustines (langostinos) make me think of Spain. Rather than a soup you could try making a Spanish dish called Fideua . Here's a recipe from Penelope Casas's Paella book (http://tinyurl.com/ydoeuwg ). One makes this dish much like a paella, but noodles are used instead of rice and the noodles absorb the rich flavor of the broth. Another idea is arroz caldoso de mariscos ( http://tinyurl.com/yeh4uma). This is a soupy seafood rice. Buen provecho!
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