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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28227 Location: escaped from Swindon
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Mistress Rose
Joined: 21 Jul 2011 Posts: 15932
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dpack
Joined: 02 Jul 2005 Posts: 46168 Location: yes
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Posted: Sat Jan 20, 24 10:17 am Post subject: |
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yum
mussels are ace , safe from most mongers, wisdom is required with wild ones
"solid" fish and mussels is an ideal start for such a mixed fishy dishy
saffron and white wine are useful, as are good salt and pepper
making a good stock is tidy, never overcook the fishy part of stocks, 5 to ten mins is plenty after the well-chosen fish scraps goes in, strain, use or chill immediately
keep long cook ingredients separate from fishy ones until combined for the last stages
from choosing the best of what is available, right now, via technique to nice is a massive subject
fish is fiddly, done well it is respectful, and a massive subject
timing is queen with fish cuisine, especially with soups and stews
the choice of seafoods is less important than using good ingredients and techniques for what is available
or the bowl style(thin or hearty have merit with different needs and different ingredients)
Bouillabaisse is a given name for a generic regional fish stew, Lancashire hotpot, kebab etc
a recipes how to with random fishy things in a bowl might be fun, i will start and throw in a few well tested techniques(and species ) |
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dpack
Joined: 02 Jul 2005 Posts: 46168 Location: yes
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28227 Location: escaped from Swindon
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