Now that you have some homemade fish stock...what do you do with it? Just like other homemade stocks, fish stock can be used in any recipe you want. When making rice for seafood dishes, like gumbo or paella, use fish stock instead of water. It is also the perfect base for seafood soups or stews to provide a deeper level of flavor and depth than water alone.
I had some leftover ingredients laying around, so I created my own simple soup from vegetables and soba noodles. It is like a cross between miso soup and ramen noodles. The use of both yellow and green onions created a bold taste that mellowed the fish overtones in the stock. I rehydrated a few shiitake mushrooms to supply the umami taste and texture I love in Asian dishes. Soba noodles cook faster than pasta, so this soup is quick and simple, and it provides a healthy meal masked by delicious taste.
Soba Noodle Soup
5 shiitake mushrooms
1/4 cup hot, filtered water
1 cup fish stock
1 cup filtered water
1 small yellow onion, sliced into rings
1 green onion, medium chopped
1 bundle soba noodles
1 tsp black pepper
1 tsp ground ginger
In a small bowl, add the shiitake mushrooms and hot water to allow the mushrooms to rehydrate for 15 min (or you can skip this step by using fresh shiitake mushrooms).
In a medium pot over medium heat, add the fish stock and water, bringing it to a simmer. Add the onion rings and cook for 5 min.
Next add the shiitake mushrooms, and ingredients of green onions through ground ginger, allowing it to cook for 5 min. Dish up and enjoy immediately.
~Yields 1 large serving.
~Original by Brie.