So in my last post I described the beautiful red snapper fillets that my son got from his fish monger in Brooklyn for our celebration dinner. But what I didn’t mention is that he also brought the whole fish carcass home too! The head and tail attached to the body bones of our fish. Two of them. Both large.
“C’mon Mom, make some fish broth! Roast these while the fish is roasting,” is what he said.
Crazy kid! (What did I create?)
So I dutifully did roast them, that night during dinner.
I’ve never made fish broth in my life but what could I do? I had to! The next day, I packed and carried those roasted carcasses up to the country house and made broth – with a little celery, white wine, leeks, parsley, bay leaf, cloves and thyme. I think I even threw in a few crushed juniper berries. (I love juniper berries – explains why I love gin!)
Here are the fishes swimming around again.
So my plan is to use this for a seafood paella. I’ve never made paella, but my good friend Margaret made a delicious shrimp paella a few weeks ago and that has inspired me and given me the courage to try. And usually they say you need a special pan, which I don’t have, but she made hers in a Dutch oven. I think I’ll give it a go and it should be great. The broth is tightly tucked away in the freezer for now.
Now I need to inform you that I did not win that beautiful shiny red Kitchen Aid. 🙁 Thank you all for your comments and engagement but Stephanie got 58 comments and I had 53. Just those five little comments short did me in. Well I hope Stephanie enjoys it, and has room for it on her countertop.
And, I forgot to mention, our May newsletter went out in the nick of time on the 31st. You don’t get it unless you’ve signed up for it. If you sign up now – in the upper right hand corner – I’ll make sure that you get that issue as it’s got a great grilled asparagus recipe as well as a wonderful Greek chicken you can do on the grill or in the oven. Both are terrific recipes for all summer long.
Have a great week!!
Your son had the right idea. With such a nice set of bones, make stock and worry about how to use it later. And your idea of using the stock for paella is perfect! 🙂
I hope so – it won’t be too fishy, right? Recipes for fish stock that I looked up never mentioned using red snapper but they also didn’t mention NOT to use it. They just said don’t use super fatty, oily fishes, like salmon, trout or mackerel.
I made snapper bone broth. It is deliciously mild. Just don’t cook too long, and you’ll love the flavor. This was my first try.
Awesome Anne! Congrats on your first time!
I love that nothing goes to waste at your place and more than that, everything tastes good.
Thanks Maureen. Great chefs always talk about not wasting a thing – I’m just copying!
Stock is the best way to use everything. Your paella is going to be wonderful!!!
And, I always love getting a mention. And praise from MF is praise, indeed and in deed.
Your paella was fantastic!! Can you send me the recipe or tell me where it came from, besides you?
🙂 I’m hoping!