Time is short, and Im sending you a rerun of a previous post.
Happiest of Holidays to you all!
It just doesnt work.
If you don’t want to spend the day before creating a fish stock from scratch, it takes only minutes to transform your shrimp shells and a few vegetable trimmings into a scrumptious stock for this dish.
Make ahead one bowl!
I am really pleased with this one!
Many cultures have fishermens stews, usually from coastal areas using the catch of the day.
I begin the day before by making my own stock.
This means begging large fish carcasses from my fishmonger.
They are generally happy to give them away or sell them for pennies.
The best, if available, are red snapper bones, but any fish will work.
The stock is simmered for several hours and chilled overnight, unstrained.
This allows all possible flavor to be extracted.
The next day, I strain it, clarify, and Im ready for everything else the dish needs.
Nope, not today!
You will be amazed at the flavor, and it will add to the overall dish.
Because you gently poach the fish off the heat, you will not overcook it.
This is not a cheap meal; it is definitely a special splurge for a holiday.
There is nothing wrong with making a feast of the four fishes!
it’s possible for you to also add an additional can of tomatoes to stretch it a bit further.
This is the soup base, and you’re free to make this the day before and refrigerate.
Cover and let cook for five or six minutes and check.
They will probably need a couple more minutes.
The shellfish will always tell you when they are about ready by beginning to open.
Add the shrimp, scallops, and fish.
Dont lift up the lid during this time if you want everything perfectly poached.
Discard the bay leaves and any shellfish that did not open.
Then top with a little fresh parsley to pretty it up.
Tomato paste in a tube.
Unless you need a lot for a recipe, tomato paste in a tube is the way to go.
Anchovies in a jar.Seldom does a recipe require a whole tin of anchovies.
They are best bought in a jar packed in olive oil.
Again, you use only what you need and have no waste.
Stock from your fish monger.Most fish shops make their own fish stock and have it in their freezer section!
This is a wonderful ingredient, and great in a pinch.
Even if frozen, you’re free to thaw this quickly in your pan.
