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Post by lagatta on Aug 24, 2013 23:31:04 GMT
I couldn't find one, either in "On the Men" or "The Galley". I'm very fond of fish stews, often called fish soups if they have a liquid base, but I mean one-pot meal or main course dishes, not a fish broth to start the meal. I love the Mediterranean variations, and their progeny elsewhere in the world, such as the Cioppino of San Francisco. This is of Ligurian origin, a lot of Italians from that region (Genova, Riviera etc) also settled in Argentina, wonder if there is something similar down there? www.saveur.com/article/Travels/San-Francisco-Italian-Seafood-Soup-CioppinoI'm also fond of doing a fish stew in a bit of coconut milk and some kind of sambal or curry, though hwinpp would be laughing from wherever crosscultural foodies go when they pass away, at any pretense of calling my creations authentic Southeast Asian food. The fish stews and chowders from Northern Europe and the Celtic fringe are fine too, in blustery weather, though I'm inclined to add a little more spice than the original recipes...
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Post by Deleted on Aug 25, 2013 4:37:37 GMT
My mother used to make an excellent cioppino, because my father had an old Navy friend who actually owned one of the restaurants on Fisherman's Wharf in San Franciscon and she was given their special recipe.
Somewhere or other, I have the family bouillabaisse recipe, but I haven't seen if for a long time and have not needed it because it is a dish that cannot -- or should not -- be made for one person.
I tend to buy fish soup when I want some. It is sold in glass bottles like milk bottles in France, in the refrigerated section of the supermarket. For an industrial product, it is really excellent.
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Post by tod2 on Aug 25, 2013 8:40:48 GMT
Only one restaurant in my town used to serve Cioppino as a starter. I read the recipe Lagatta's link gave and the one ingredient that was missing (from the restaurants recipe) was red wine! What do you think of adding that? I must say it gave a dark pungent colour and I loved the flavour but now wonder what it would be like without....and just stock?? Looks like a Cioppino lunch/dinner coming up!
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Post by Don Cuevas on Aug 25, 2013 10:44:44 GMT
We have on occasion had a Caldo de Mariscos or a Caldo de Huauchinango at Mariscos La Güera, but I don't like dealing with the many little bones and shells, especially with the latter soup.The broth is nothing special, either.
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Post by lagatta on Aug 25, 2013 13:47:06 GMT
I'd be more inclined to add white wine to fish stew, even with a tomato base, though it is true that I'd add a bit of whatever I had on hand.
Kerouac, I've had that French fish soup, and it is indeed surprisingly good. But isn't is more a blended soup? I'm thinking more of stews and "soupes-repas" with chunks of seafood and perhaps vegetables. Though obviously people can post whatever they want.
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Post by Deleted on Aug 25, 2013 15:35:00 GMT
That French fish soup is blended because I don't think we would want to see what actually goes into it. When you want to make a (simple) meal out of it, you just break up a stale piece of baguette into the soup. Then you can have cheese with a fresh baguette is you are still hungry after that.
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Post by lagatta on Aug 26, 2013 1:05:20 GMT
Oh yes, obviously it is scraps, and I don't care.
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Post by Deleted on Aug 26, 2013 11:58:54 GMT
I would be more inclined to use a white wine in a fish stew as well. Lagatta, have you ever tried making a seafood gumbo? (they don't incorporate fish but shrimp, crab meat and oysters). I'm so looking forward to having a big bowl of Manhattan clam chowder next month.
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Post by lagatta on Aug 26, 2013 14:20:58 GMT
No, I never have made a seafood gumbo - and seafood is legitimate (I was going to say "kosher", but seafood isn't kosher) in this thread. I'd love to. I have the links to NOLA food you and Bixa have posted. Must do!
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Post by mich64 on Aug 26, 2013 18:21:55 GMT
We will be on holiday in Scotland next week and I am looking forward to trying Cullen Skink. Has anyone tried it?
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Post by Deleted on Aug 26, 2013 18:26:59 GMT
This discussion made me buy a bottle of fish soup today -- on special with a bag of croutons and a jar of rouille, neither of which I really needed. I'll try to remember to photograph it when I use it.
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Post by Deleted on Aug 26, 2013 18:48:40 GMT
I'm heading to an eastside seafood shop and see what I can pick up. There will be mussels and prawns, guaranteed. Who knows what else? Thanks for the inspiration!
My biggest complaint of where I live is that seafood is extraordinarily expensive, and fish is usually just slabs of unidentifiable filleted flesh. One of the many things I love about Europe is that you can find actual whole fish of all sizes and levels of attractiveness. Wish me luck.
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Post by lugg on Aug 26, 2013 19:59:02 GMT
Mich asked if anyone had eaten Cullen skink ? I have and enjoyed it very much . I have also made it myself but the fact that it ( the smell) hung around the house for days after put me off and so now I will only eat it out of the house . ;D I adore fish and fish stew and soup particularly . Most of those that I make start with a basic base of tomatoes, onions, garlic and wine but then I just experiment and use whatever I have. Lizzie for you ... from a fish market I visited recently.
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Post by Deleted on Aug 26, 2013 20:10:36 GMT
Oh my, who is the handsome fellah at the bottom? Those little red ones (mullets? snappers?) would be brilliant in my stew.
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Post by lugg on Aug 26, 2013 20:18:56 GMT
That ugly/ lovely fish is a Monk fish
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Post by Deleted on Aug 26, 2013 20:22:24 GMT
The ugliest fish are generally the tastiest.
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Post by lagatta on Aug 26, 2013 22:24:12 GMT
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Post by Deleted on Aug 26, 2013 22:27:21 GMT
I have a pretty good gumbo recipe somewhere as well. It would not bother me at all to put some fish in it as a partial replacement for the shrimp.
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Post by Deleted on Aug 27, 2013 2:50:10 GMT
The fish quest was as disappointing as I feared. OK, here is what it turned out to be (sorry about the focus): Prawns, scallops, mussels and halibut steak in a base of halibut broth, celery, onion, garlic, tomato, red peppers, orange zest, saffron, chili, and vermouth. Served with bread and a provençal rosé and cantaloupe to finish.
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Post by lagatta on Aug 27, 2013 3:13:18 GMT
It looks very nice. Obviously it is better to have fresh and varied fish, but one can work wonders with some frozen fillets and shrimp, shellfish. It can be a very cheap, but nutritous and tasty meal, with some vegetables and a base of broth, tomato, coconut milk, or a bit of cream. (You don't always need a lot of expensive or fatty ingredients).
I made one with frozen cod fillets, onion, red peppers (both mild and medium-hot), seaweed and an ear of shucked fresh corn (an Argentine friend added this to minestrone and fish soup/stew). Added a little packet of Indonesian spices, not very hot. (with that, I added no salt). It is very good, and cheap.
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Post by lola on Aug 27, 2013 20:45:12 GMT
I need to try that, lagatta, and soon. Broth, plus a can coconut milk you think? Cod, peppers and onions from the garden. A bit of curry paste maybe. Yum.
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Post by lagatta on Aug 27, 2013 23:50:42 GMT
Yes, but not too much either of the broth or the coconut milk, as the fish and vegetables also yield a lot of moisture. I rarely use a whole can of coconut milk unless it is for several people (It spoils quickly but is simple to freeze in small containers). I like it, but it is quite rich, and I'm trying to not eat too fat. Definitely a bit of curry paste, Indian, Thai or other. And some fresh herbs - Thai basil, coriander if you like that, even chives at the last minute. I've also used dill weed. I don't think it is typical of that part of the world, but I bought some at a Southeast Asian supermarket, and the ladies were all asking what it was and saying how good it smelled - I said it went well with fish.
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Post by lola on Aug 28, 2013 1:01:44 GMT
Hmm yum. Maybe some lime juice.
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Post by lagatta on Aug 28, 2013 1:21:14 GMT
Yes, of course.
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Post by lugg on Aug 28, 2013 6:49:48 GMT
Looks good - Lizzie I think I may try one this weekend using some of your suggestions Laggata
Monk fish tail is not the only part that is edible - the cheeks are too, but it is rare in the UK to find them. I do like to use monkfish in my stews but I have learnt that it needs to be salted first if not going into a stew, eg roasted, due to the large amount of milky water coming from it. No need to bother if going into a stew as it just adds to the broth
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Post by lagatta on Aug 28, 2013 15:24:57 GMT
I'm sure the fishmongers keep the cheeks for themselves! They are often the most tasty morsel of fish.
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