Tuesday, February 1, 2011
Remains produce a high quality broth for a chowdah and more!
Not only did Paul catch the biggest Mutton Snapper I ever saw, he cleaned it and together we produced a broth that is like jello, ready to be used in a fish chowder or some other sea food dish. The remains were rendered down with onions, carrots, garlic, celery, thyme, ginger, orange zest, dry vermouth and a little hot sauce. Tonight, however, oysters, oysters, oysters.
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What you guys did was extract the natural gelatin from the fish bones. When you take that broth and reduce it somewhat, the gelatin will naturally thicken the broth and intensify the flavor. Then you can ladle it over the fillets and savor the concentrated fish flavor. My mouth is watering.
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