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fish stock/bouillabaisse--any advice?


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fish stock/bouillabaisse--any advice?

tundrah | Apr 22, 2009 11:36 PM

My family and I are having a fish-based getogether meal this weekend and I said I'd attempt bouillabaisse. I have never actually had it, but it looks similar to cioppino which I love.

I am working from a recipe from the Fish Market Cookbook (http://www.thefishmarket.com/Default....) which calls for fish stock...

Where on earth do I get fish stock, and/or is it better to make it? For some reason that seems a little intimidating to me (tho chicken stock is not for some reason), extra time to do it notwithstanding... I saw somewhere on this site someone mentioned a Better Than Bouillon fish stock, but I know they dont have that at my market unfortunately...

The cookbook I have siad if I make it from scratch to use heads and bones that have been filleted no more than 2 hours prior--ummm.... not sure thats going to be realistic... and that the stock may generate some sort of weird fatty film that I will have to freeze then scrape off. This is why I am hesitating...

Any opinions/advice on how to proceed?

Blugh. Wondering if I should choose something easier...

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