IDEAS IN FOOD - Smoked and Roasted Fish Broth

 

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Here are the latest updates for jorgehumbertocoelho.cooking@blogger.com   "IDEAS IN FOOD" - 1 new article Smoked and Roasted Fish Broth More Recent Articles Search IDEAS IN FOOD Prior Mailing Archive Smoked and Roasted Fish Broth A few steps led to the tastiest fish stock ever. First, when we brined the butchered fish, we brined all of the bones and odd bits as well. When we originally broke the fish down we did not have specific plans. Instead we looked at it as a puzzle and then began working with the pieces. After we smoked the skeleton, with shreds of meat still clinging to the bones, we roasted it in our toaster oven. The fat slowly rendered out as everything began to caramelize into a rich golden brown. We deglazed the pan with water and pressure-cooked the carcass with the drippings. When the broth was done we strained it and tasted. The combination of smoking, roasting, and pressure-cooking produced a broth with deep, balanced flavors. Now we just need to figure out what to do with it next. Ideas on the table are to slow cook the fish tail (which was also brined and smoked), using it to cooking white bean for a fishy version of cassoulet, making chowder, or using the stock instead of water for bread. Years Past: October 22, 2010 October 22, 2009 October 22, 2008 October 22, 2007 October 22, 2006 October 22, 2005       • Email to a friend • Article Search • View comments • • More Recent Articles Leg of Lamb Lobster Mushrooms: open to interpretation Getting Organized Other Uses for Sausage Half Dried