Home Cooking 6

fish stock for bouillabaiise

lisa13 | Oct 1, 200910:54 AM

I had bouillabaisse in Berlin (at KaDeWe food court) that was sort of life altering. I've had dishes falsely called bouillabaisse in the past, but I never got what was so special about it until now. I must make it!

What I am most concerned with at present is the base stock. I have never made a fish stock before, so I'm looking for tips. If possible, I'd like to make a basic stock to have on hand in the freezer so extra tips in that direction are especially appreciated.

I have access to all kinds of whole fish via our local Asian markets, and I think I can get some good stock parts from them too. I know for sure that they carry cod heads, as well as various "little fish". I saw the use of tiny fish recommended in Tony Bourdain's Les Halles cookbook...does not seem too common to do this, but if it works...?

any and all advise greatly appreciated.

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