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Should I use water or seafood/fish stock when making a seafood stew?

post #1 of 7
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Should I use seafood/fish stock when making a seafood stew?  Or will that be too much seafood/fish flavor, and I should use water instead?

 

TIA

post #2 of 7

Use a fumet. It takes less than 30 minutes to make it and you can change the "fishiness" easily (more or less water, more or less fish and/or seafood, vegetables, etc.). A fumet can be done blanc or brun also. Added benefit: you don't waste ingredientes. That stock is the canvas where you paint your stew.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 7

A fish stock is ideal. Some thinned bottled clam juice can substitute in a pinch. Even some seasoning from fish sauce---use very lightly-- can be a good accent. Depends a bit on what else is in the stew too. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 7

If you're using shrimp make a quick stock from the shells.  If I don't have a lot of shells, or other fish parts I'll use  them to reinforce some chicken broth.  Here's a tip - every time you make shrimp freeze the shells and when you have a bunch make shrimp stock and freeze it.  You could always use a commercial seafood stock - I have and it works great when I make Cioppino. 


Edited by Mike9 - 9/28/14 at 3:49pm
post #5 of 7

I never use fish stock unless I'm making an actual fish soup.  I find fish stock too fishy.  Instead I use either a shellfish stock (made from the shells of whatever is going into the stew) or a vegetable stock.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 7

Agree with Phatch fish stock is ideal but water will work. 

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Nicko 
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Thanks,

Nicko 
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post #7 of 7

A fish stock is a good idea; I also love the idea of adding saffron to fish soups and stews, this wonderful herb adds a warmth and unique, distinct taste that complements the fish taste.

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