By
Christine Rudalevige
 |
| Basic Shellfish Stock (Photo by Christine Rudalevige) |
When Mollie and I hatched the Family
Fish Project back in October, our main goal was to help our readers in their
quest to eat more fish at home.
Ultimately, we want to be the ones you turn to when you’ve got questions
about what kind of fish to buy, how to cook it, or how to use all its bits to maximize
both the price paid and its presence in the kitchen on a daily basis.
Well, if we were to measure our early success
– and we constantly will be doing that as you’ve never met two more Type-A
ladies in your life – we’re happy to report that in the two weeks since we
launched the blog, we’ve gotten two whole questions. Two questions in two weeks. That is a very good start for the Fish Girls!
Last week we helped Phoebe in Berks
County, Pennsylvania, navigate her maiden salmon cookery voyage by suggesting
via our Facebook page
that she make an orange juice, honey and chili marinade, let the fish soak in
that while she worked and then broil it for dinner.
And yesterday we got a question from
Elizabeth from the Boston area who, wanting to try our Adaptable Asian SeafoodNoodle Souprecipe, asked for tips on making a good shellfish stock. So while this particular post is for
Elizabeth, we encourage all of our readers to keep the questions coming and you
may just get one of your own!
A
Good Basic Shellfish Stock
The trick to having a constant supply of
good stock in the house is a matter of always having it on your mind. Not in the front of your mind -- like the thoughts about putting your shirt on
right side out or remembering to pick your kids up from school. But, rather, in that part of your brain that
helps you manage the underpinnings of your life on auto-pilot.
