fish soup

We got some fish frames for free and I made two soups with ’em. First I made a big pot of fish stock, pulling out the fish once it was cooked and picking off the meat, returning the bones and skin to the simmering soup.
Half the stock became a ghetto bouillabaisse, with only the picked fish meat in it along with the fennel and onion and saffron. Very nice, and much cheaper than the regular bouillabaisse we make for company.
The other half became a Russian fish soup with potato, onion, mushroom, tomato, wine, garlic, dill, lemon and paprika. I used some Trader Joe’s mahi mahi and mixed seafood (scallop, squid and shrimp) since the free fish bits were all gone. This was very nice indeed, warming and refreshing at the same time.

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