๐จโ๐ณ Learn from Le Cordon Bleu and save 25% on Premium Membership ๐ฉโ๐ณ
Published 2007
The inherent complication with making fish soups and stews is the need for fish bones and heads. In American supermarkets, it can be difficult to find whole fish, much less someone to fillet them for you. An alternative is to buy small, whole inexpensive fish at an ethnic market to use for the broth. You can then use meaty chunks of whatever kind of fish you find as the solid part of your soup. When you get your bag of fish home, you will usually need to clean them (see), as ethnic markets are rarely willing to clean little inexpensive fish. You then just simmer the fish in water, perhaps with a little wine, and strain. You can also work the cooked fish through a food mill to make fish puree. Stir the puree into the fish broth to make a creamy base for your soup.
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