Over the weekend I made some cioppino. For those that are unfamiliar with the dish, cioppino is a seafood and tomato stew made popular by Italian immigrants in San Francisco. The ingredients in my cioppino were:
red chile flakes
canned diced tomatoes
mussel, crab, & clam steaming liquids
live dungeness crabs
live manila clams
live black mussels
true red snapper
The stew was fantastic, but there was too much left for us to finish. I removed all shells and bones from the leftovers, blended them thoroughly, and strained. I was expecting a red fish soup. What I got instead was:
Orange-brown, thick, viscous, tomato and seafood flavored sludge.
What should I do with it now? The picture below is deceptive, that's a ten quart stockpot and there's about four quarts of sludge now chilling in my freezer. So far I'm thinking:
- add some cream and use it as a pasta sauce
- bake another whole fish in it, a la veracruzana-like
What would you do with a tomato seafood sludge?
PS: It tastes good.