Scott2010
Member
I cleaned out the freezer today and thawed some fish for the pot. I ended up using a big steelhead carcass for the stock. I used the usual veggies: spuds, onion, carrot, celery. I added fresh dill, lemon, garlic, white wine, buttermilk, cream, butter. Lots of rosemary, cayenne, pepper, salt, garlic. I added a couple cans of baby oysters, some shrimp, a diced up snapper fillet, steelhead and some smoked salmon.
It turned out tasting good, not very thick though. It's now a white base seafood soup. Add less water next time.
It turned out tasting good, not very thick though. It's now a white base seafood soup. Add less water next time.