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

3K views 6 replies 7 participants last post by  thymetobake 
#1 ·
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
 
#2 · (Edited)
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.
 
#4 · (Edited)
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. 
 
#5 ·
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.  
 
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