Guest Post on Duhlicious - Caramelized Amaretto Peaches

My dessert made the Foodbuzz Top 9!

The fabulous Mădălina of Duhlicious allowed me a guest post on her scrumptious blog. This dessert I created is simple, fast, and out of this world delicious. Make sure to sneak a peek on her blog to snag the recipe.
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Soba Noodle Soup

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

Printable Recipe

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.

Fish Stock

So everyone saved their fish bones, right? Anyone? Bueller?

Ok, well when you do get some fish bones, make sure to save them since making fish stock is quite easy and takes less than an hour. I kept my fish bones wrapped in wax paper and aluminum foil tucked away in the freezer for a few days until I was ready to make the stock. Fish stock can be used just as versatility as other stocks and broths, and is very healthy, too. The stock contains vitamins and minerals from the vegetables, as well as gelatin from the fish bones lured out by the acidic wine. The gelatin in stocks is great for digestion and helps the body absorb more protein. Sally Fallon wrote an interesting article a few years back on the benefits of fish stock if you would like to learn more.

Fish stock can be kept in the freezer for months if not using it right away. When you are ready to cook with the stock, it's great to make with rice in Asian dishes or as a base for soups. I try to substitute stock whenever I can in a recipe to pack it full of nutrients and create a richer flavor in my recipes instead of using water as the base.

This basic fish stock should use only the bones of a white fish, since fattier fish are more complex with their intense flavor. Also, only use a light white wine that you commonly drink so you know the flavor is mild as well. I used the organic Santa Rita 120 Sauvignon Blanc which is $5 at my local co-op. If wine is not on the menu at your house, vinegar can be substituted.

Fish Stock

Printable Recipe

3 tbs butter

2 large garlic cloves, roughly chopped

3/4 lb celery, roughly chopped

1/4 lb green onions, roughly chopped

1 tbsp kosher salt

1 tbsp black pepper

2 tsp white pepper

2 tsp fresh or ground ginger

1 tsp celery seeds

Bones of a white fish

1/2 onion, roughly chopped

1 cup white wine

6 cups filtered water

1/4 cup Italian parsley

cheesecloth

large sieve (optional)

In a 12 quart stock pot, melt the butter over medium-high heat. Add the ingredients of garlic through celery seeds in their order and sauté for 7 min until the vegetables become slightly translucent. 

Next add the fish bones and cook for 3 min. 

Then add the onion through parsley, stir, and allow to boil for 35 - 45 min. The water should have bubbles, but not vigorously so allow it to remain on medium-high heat.

Before straining, it's easier to remove the large bones and vegetable pieces with a slotted spoon. 

Take a large bowl and cover it with cheesecloth (or place the cheesecloth in an extra large sieve and hold over the bowl). Slowly pour the stock through the cheesecloth so it catches all the little bones and vegetable scraps. Store the fish stock in tupperware for a few days in the refrigerator is using soon or store in the freezer for up to six months.

~Yields 5 cups.

~Original by Brie.