For those who are wondering what to make with their fish stock-
Southeast Asian Fish Soup
Ingredients
3 cups water
3 (8-ounce) bottles clam juice or fish stock
4 scallions, thinly sliced, white and green parts separated
2 stalks lemongrass, tops trimmed, tender stalks cut into 2-inch pieces and smashed
1-inch piece fresh ginger, peeled and minced (2 tablespoons)
1 clove garlic, minced
1 teaspoon Asian chili paste, such as sambal oelek
1 tablespoon fish sauce (I used soy sauce)
1 1/2 pounds red snapper fillet, or other white fleshed fish, skin removed
4 white mushrooms, sliced
2 carrots, shredded
1 cup cilantro leaves and stems, roughly chopped
Kosher salt
Lime wedges, for serving
Directions
Bring the water and fish stock to a boil over high heat in a large soup pot with the scallion whites, lemongrass, ginger, garlic, and chili paste. Cover and adjust the heat to maintain a simmer, and cook for 10 minutes. Add the fish sauce.
Slice the fish into large chunks and add to the broth with the mushrooms and carrots. Cook over medium heat, uncovered, until the fish is opaque and cooked through, about 4 minutes. (Remove and discard lemongrass.) Stir in the cilantro and scallion greens and season with salt. Spoon into warm bowls and serve with lime wedges.
******I did not use the lemongrass or fish sauce. The carrots could easily be omitted. The gelatin from the stock would balance the fish. I liked this a lot. I was looking for a recipe that would disguise the fishiness of the stock. This did the trick.
Southeast Asian Fish Soup
Ingredients
3 cups water
3 (8-ounce) bottles clam juice or fish stock
4 scallions, thinly sliced, white and green parts separated
2 stalks lemongrass, tops trimmed, tender stalks cut into 2-inch pieces and smashed
1-inch piece fresh ginger, peeled and minced (2 tablespoons)
1 clove garlic, minced
1 teaspoon Asian chili paste, such as sambal oelek
1 tablespoon fish sauce (I used soy sauce)
1 1/2 pounds red snapper fillet, or other white fleshed fish, skin removed
4 white mushrooms, sliced
2 carrots, shredded
1 cup cilantro leaves and stems, roughly chopped
Kosher salt
Lime wedges, for serving
Directions
Bring the water and fish stock to a boil over high heat in a large soup pot with the scallion whites, lemongrass, ginger, garlic, and chili paste. Cover and adjust the heat to maintain a simmer, and cook for 10 minutes. Add the fish sauce.
Slice the fish into large chunks and add to the broth with the mushrooms and carrots. Cook over medium heat, uncovered, until the fish is opaque and cooked through, about 4 minutes. (Remove and discard lemongrass.) Stir in the cilantro and scallion greens and season with salt. Spoon into warm bowls and serve with lime wedges.
******I did not use the lemongrass or fish sauce. The carrots could easily be omitted. The gelatin from the stock would balance the fish. I liked this a lot. I was looking for a recipe that would disguise the fishiness of the stock. This did the trick.
